Veal shank with braised vegetables

Ingredients for 1 servings:

• 1 veal knuckle(s), hind leg, weighing about 1.5-2 kg
• Salt
• Pepper from the mill, black
• 1 clove(s) garlic
• 100 g shallot(s)
• 300 g carrot(s)
• 200 g celeriac
• 750 ml broth (veal broth)

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

original Bavarian recipe

Rub the veal shank well with pepper, salt, and crushed garlic and sear briefly but vigorously in a suitable roasting pan. Then bake in the oven at 200°C for 1 1/2 hours. Peel and halve the shallots, peel and trim the remaining vegetables, and cut them into bite-sized pieces. Add the vegetables to the shank and deglaze frequently with broth. After about 2 1/2 hours (total time), the whole thing is done. Remove the meat from the bone, add the meat juices, season to taste, and serve with the vegetables. Bread dumplings and wheat beer are a must.