Veal Vegetable Aspic

Ingredients

• 1 veal shank
• 2 veal bones
• 2 onions
• 2 carrots
• 1 stalk leeks
• 2 sprigs fresh rosemary
• salt (pepper, pimento seeds)
• 5 sheets white gelatin
• 2 carrots
• 150 g Mushrooms
• 1 tbsp Lemon Juice
• 200 g small spinach leaves
• nutmeg

Instructions

1. 1.

   Clean and cut the vegetables. Add the veal shank, bones, and seasonings to a large pot, fill with water, and bring to a gentle simmer. Cook for about 1 hour on low heat. Remove the shank from the broth, strain the liquid through a sieve, and reduce to ½ l.

2. 2.

   Soak gelatin in cold water, squeeze out excess, and dissolve it in the broth; season with spices. Separate the meat from the bone, dice into small cubes, removing fat and sinew. Clean, rinse, and drain spinach leaves. Peel carrots, cube them, and blanch for about 3 minutes in boiling salted water. Shock in ice water and drain.

3. 3.

   Clean mushrooms, slice, and drizzle with lemon juice. Mix vegetables and season with salt, pepper, and grated nutmeg. Rinse a loaf pan cold, coat with about ½ cm of gelatin liquid, and chill until firm.

4. 4.

   Layer alternating vegetable mix and meat, pouring some gelatin liquid between each layer. Let set overnight in the refrigerator. When ready to serve, briefly immerse in hot water before cutting.