🍽️ Tender veal shank with fresh tomato topping

Name: Tender veal shank with fresh tomato topping
Total time: 30 min
Yield: 4 portions
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); fécule de maïs 1 c. à café; 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 portions

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Ingrédients

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)
fécule de maïs 1 c. à café
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)

Préparation

1. Remove the skin and tendons from the veal shank.
2. Season the meat generously with salt and pepper.
3. Peel the vegetables for roasting or clean them.
4. Cut the vegetables into coarse pieces.
5. Heat the oil in a large casserole dish.
6. Brown the shank on all sides over high heat.
7. Drain the fat.
8. Add the butter and the vegetables.
9. Sauté everything briefly.
10. Pour in half of the veal broth.
11. Place the casserole dish in the preheated oven at 80 degrees Celsius.
12. Roast the shank for about 4 to 5 hours.
13. Baste the meat occasionally with the cooking juices and the remaining broth.
14. Remove the shank from the casserole dish.
15. Wrap it in aluminum foil.
16. Keep it warm.
17. Strain the sauce through a fine sieve.
18. Thicken the sauce lightly if needed.
19. Taste the sauce.
20. Blanch the tomatoes briefly with boiling water.
21. Shock them with cold water.
22. Peel the tomatoes.
23. Halve the tomatoes.
24. Remove the seeds.
25. Dice the tomatoes.
26. Wash the spring onions.
27. Clean the spring onions.
28. Cut the spring onions into thin rings.
29. Peel the garlic.
30. Finely chop the garlic.
31. Heat oil in a pan.
32. Sweat the onions and garlic lightly.
33. Stir in the tomatoes.
34. Season the mixture with salt and pepper.
35. Let the mixture simmer 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. Pour the sauce over the meat.
42. Serve the tomato ragout alongside.
43. Serve the dish together with ribbon pasta.

Nutrition par portion

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