Breitenfelder roast veal shank

Ingredients for 4 servings:

• 4 slice(s) of veal knuckle(s) à 250 – 300 g
• 5 tbsp oil
• 75 g butter
• 1 stalk(s) leek
• 100 g celery
• 2 onions
• 1 tbsp tomato paste
• ½ liter broth
• 1 tsp flour
• ⅛ liter sour cream
• e.g. salt and pepper
• e.g. rosemary
• 1 bay leaf
• 2 garlic cloves
• 4 juniper berries
• 1 carnation(s)
• 1 bunch of parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

a veal dish based on Kurt Drummer

Lightly oil the veal shank slices on both sides. Season with salt, pepper, and a touch of rosemary, and let the seasonings work for 20 minutes. Heat the remaining oil and fry the shank slices on both sides until nicely browned, basting frequently. Gradually add knobs of butter to the pan, turning the shank slices frequently. Add the tomato paste, the finely sliced ​​vegetables, the juniper berries, the bay leaf, the peeled and halved garlic cloves, the clove, and the well-washed parsley stalks to the shank slices in the frying fat. Brown briefly, add a little stock, and reduce the liquid again. Repeat this process one or two more times to allow the shank slices to glaze. Then add the remaining stock and braise the shank slices until tender. When the meat is cooked, remove and keep warm. Season the sauce again, strain, and thicken with sour cream to which a little flour has been whisked. Return the shank slices to the sauce and heat through. Parsley potatoes and mixed vegetables make excellent side dishes.