Veal knuckle confetti with mushroom rice

Ingredients for 4 servings:

• 1 kg veal (veal knuckle)
• salt and pepper
• 1 bay leaf
• 1 carnation(s)
• 5 tbsp mustard
• 5 tbsp flour
• 1 tbsp fat for frying
• 1 tbsp tomato paste
• 1 cup vegetables, finely chopped (e.g. leeks, carrots, celery)
• ½ lemon(s), zest
• 1 jar wine, red
• 3 cup(s) sauce (gravy)
• 1 tbsp butter
• 1 onion(s), chopped
• 300 g rice
• 30 g porcini mushrooms, dried
• 500 ml meat broth
• Salt
• Seasoning
• 1 jar white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season the shank, brush with mustard, and coat in flour. Fry in medium-hot fat until golden brown on all sides. Drain all but a few drops of fat, add the tomato paste and lemon zest, and sauté briefly, then sprinkle with the vegetables. After a minute, pour in the wine and simmer, covered. Gradually add the gravy until the shank is cooked through. It will then easily slip off the bone. Lightly brown the rice in butter, add the onion and sauté thoroughly, add the mushrooms, and deglaze with the wine. Bring to a boil with the meat stock and season. Simmer for about 15 minutes.