BBraised veal shankraised veal shank
Ingredients for 4 persons:
Vegetables:
2 1kg veal shanks600 g courgettes
500 g carrots
50 g carrots 1/2 root of celeriac
40 g onionsŽpluchŽ600 g potatoes
30 g celeriac 80 g shelled green peas
30 g leeks}
1 bunch watercressPreparation time: 2 hours
1 dl white wineCooking time: 2 hours
75 cl veal gravy
20 g butterFunction: +
salt, pepper
Preparation
Trim the shanks and remove all the small pieces of gristle visible on the surface.
Free the top of the shanks.
Tie them up so that they cannot disintegrate while cooking.
Dice all the vegetables (except the garnish) into 5mm thick pieces.
Take a large stewpot. Season the shanks on each side and brown them in it.
Add the vegetables, then deglaze with the white wine.
Reduce by half over a medium heat, then lastly add the veal gravy.
Bring to the boil, basting the shanks frequently.
Stand them upright in the stewpot (bone upward) and cook in the oven at 180!C function for 2
hours, basting regularly.
During this time, prepare the garnish of turned vegetables.
To do this, first peel all the vegetables except the courgettes.
Cut them in the shape of a long cube, shaped like a large chip 1 cm thick and 3 cm long.
Then, using a knife, re-cut the edges of the cubes to round them in the shape of large olives.
Do the same with the carrots, the courgettes, the celeriac and the potatoes.
Cook them separately in boiling, salted water to be slightly crisp. Do the same with the green peas.
Finishing:
Remove the shanks from the oven and put them to one side on a plate.
Reduce the sauce by 1/3 if necessary, and strain it through a fine-mesh strainer.
Blend in 20 g of butter and correct the seasoning.
Allow the turned vegetables to steep gently in the sauce for 10 minutes.
Untie the shanks and replace them in the casserole with the vegetables around them and pour
the sauce over.
Put the casserole in the oven with the OHeat maintenance� special functionat 60!C, basting
regularly until serving time (using this function, the meat stays hot but soft). |
ACEC
