John Myers
Contents
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Ingredients
- 1,5 kg Braised veal knuckle
- 1 bunch Soup vegetables
- 2 Onions
- 1 Tomato
- 1 tbsp Tomato paste
- 200 ml Red wine
- 1 Garlic cloves
- 400 ml Veal found or vegetable broth
- 200 ml Whipped cream
- Salt and pepper
- Clarified butter
Instructions
- Wash the veal shank, pat dry with salt and pepper.
- Peel the soup vegetables, roughly dice the onions, garlic clove and tomatoes.
- Preheat the oven to 180 degrees.
- Melt the butter lard in a roaster and sear the knuckle vigorously on all sides, remove from the roaster. Roast the soup vegetables, onions and tomatoes. Stir in tomato paste, fry briefly and remove with the red wine. Conceive meat again.
- Add some vegetable stock or veal foundation and put in the oven.
- Cook the knuckle for about 100 - 120 minutes at 160 degrees.
- Take out the shank and keep it warm. Pass the sauce through a sieve, bring to the boil with the cream, season with salt and pepper.,
- If necessary, add the remaining vegetable stock or found.
Nutrition
Serving: 100gCalories: 130kcalCarbohydrates: 0.7gProtein: 15.2gFat: 6.7g
