🍽️ Tender Veal Shank with Fresh Tomato Relish

Name: Tender Veal Shank with Fresh Tomato Relish
Total time: 30 min
Yield: 4 servings
Ingredients: 1 veal shank (approx. 1,5 kg); salt; pepper (from the mill); 250 g roasted vegetables (onion, carrots, parsley root, celeriac, leek); 5 tbsp oil; 40 g butter; 500 ml veal stock (from the jar); 1 tsp cornstarch (if needed); 400 g tomatoes; 2 spring onions; 1 clove garlic; 2 tbsp oil; salt; pepper (from the mill); 1 tbsp chopped herbs (e.g. parsley, thyme)

947 kcal · 30 min · 4 servings

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Ingredients

1 veal shank (approx. 1,5 kg)
salt
pepper (from the mill)
250 g roasted vegetables (onion, carrots, parsley root, celeriac, leek)
5 tbsp oil
40 g butter
500 ml veal stock (from the jar)
1 tsp cornstarch (if needed)
400 g tomatoes
2 spring onions
1 clove garlic
2 tbsp oil
salt
pepper (from the mill)
1 tbsp chopped herbs (e.g. parsley, thyme)

Instructions

1. Remove the skin and tendons from the veal shank.
2. Season the meat generously with salt and pepper.
3. Peel the roasting vegetables or clean them.
4. Cut the vegetables into large chunks.
5. Heat the oil in a large casserole dish.
6. Sear the shank on all sides.
7. Pour off the fat.
8. Add the butter and vegetables.
9. Sauté everything briefly.
10. Pour in half of the veal stock.
11. Place the casserole in the oven preheated to 80 degrees Celsius.
12. Braise the shank for about 4 to 5 hours.
13. Baste the meat occasionally with the pan juices and the remaining stock.
14. Remove the shank from the pot.
15. Wrap it in aluminum foil.
16. Keep it warm.
17. Strain the sauce through a fine sieve.
18. Thicken the sauce slightly if necessary.
19. Season the sauce to taste.
20. Blanch the tomatoes briefly in boiling water.
21. Shock them in cold water.
22. Peel the tomatoes.
23. Halve the tomatoes.
24. Remove the seeds.
25. Dice the tomatoes.
26. Wash the spring onions.
27. Trim the spring onions.
28. Slice the spring onions into thin rings.
29. Peel the garlic.
30. Chop the garlic finely.
31. Heat oil in a pan.
32. Lightly sweat the onions and garlic.
33. Stir in the tomatoes.
34. Season the mixture with salt and pepper.
35. Simmer the mixture for 8 to 10 minutes.
36. Fold in the fresh herbs.
37. Separate the tender meat from the bones of the shank.
38. Slice the meat.
39. Cut the meat into bite-sized pieces.
40. Plate the meat.
41. Drizzle the meat with the sauce.
42. Serve with the tomato ragout.
43. Serve the dish alongside pappardelle pasta.

Nutrition per serving

kcal: 947
Protein: 108 g · Fett/Fat: 53 g · Carbs: 8 g