Veal shanks with kale and salsify puree

Veal shanks with kale and salsify puree

Total: 3 hr 15 Min. | Active: 1 hr
Nutritional value / person: 665 kcal
, Fat: 32 g
, Carbohydrate: 17 g
, Protein: 65 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Veal shanks

4 veal shanks (each approx. 300 g)
2 juniper berries, finely chopped
1tsp salt
a little pepper
1tbsp white flour
clarified butter for frying

To braise in the oven

80g diced bacon
1 onion, thinly sliced
4 garlic cloves, very thinly sliced
200g celeriac, cut into pieces
2sprigs thyme
1 bay leaf
6 juniper berries, crushed
1dl vermouth (e.g. Noilly Prat)
250g kale, cut into pieces
4dl meat bouillon
1tsp sugar
½tsp salt

Kale gremolata

50g kale, finely chopped
1 organic lemon, use grated zest only
1 garlic clove, pressed
¼tsp sea salt

Salsify puree

500g salsify, peeled, cut into pieces
150g mealy potatoes, cut into pieces
salted water, boiling
1dl single cream
2tbsp butter
2pinches nutmeg
salt to taste
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Utensils

Cooking pot with lid

How it's done

Veal shanks

Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the shanks for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot.

To braise in the oven

Fry the diced bacon, add the onion and garlic, sauté briefly, add the celeriac and cook briefly. Add the thyme, bay leaf and juniper, pour in the Vermouth, reduce almost completely. Add the kale, stock, sugar and salt, mix. Return the veal shanks to the pot, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up.

Kale gremolata

Mix the kale, lemon zest, garlic and salt, spread over the shanks, cook for a further 15 mins.

Salsify puree

Simmer the salsify and potatoes in salted water for approx. 30 mins. until soft, drain and then puree. Heat the cream in a small pan, add to the puree along with the butter, season.

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