Kalbsvögerl with Pumpkin Puree and Potato Noodles

Skin the veal shank and separate it following the muscles. Season the elongated muscles and sear them in a saucepan. Remove the veal loins and roast the diced roasted vegetables.

Stir in the tomato paste and deglaze with some of the red wine. Let it reduce and pour in the wine again. When the wine is used up, add the veal loins again and pour on the veal stock. Add the spices and cook covered in the 170 degree oven for about 2 hours.

When the veal birds are soft, take them out and keep warm. Strain the sauce and reduce it to half, possibly thicken with the starch. Return the meat to the sauce.

Boil the potatoes in their skins, drain them and let them evaporate in the 200 degree oven for about 10 minutes. Then peel and press through a press.

Add semolina, flour, egg yolk, salt and nutmeg and knead well. Dust your hands with flour and form small finger noodles from the dough. Put this in boiling salted water and immediately take it off the stove and let it steep until the noodles float on the surface of the water.

Take out and rinse with cold water. Before serving, brown in butter until golden and serve with the veal loins.

Peel and core the pumpkin and cut into leaves. Finely dice the onion and melt the butter. Sauté the onion until translucent, add the pumpkin pieces and sauté.

1 Dust tbsp flour over it, pour stock or water on top, season with salt, pepper and cook covered until soft. Mix in the paprika powder and sour cream, mix in the dill and season to taste with a little lemon juice or vinegar.