Ingredients
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@bettybossi.ch
Vegetables
To brown the meat
To braise in the oven
Sprouts
Celeriac puree
How it's done
Vegetables
Peel the shallots, garlic, carrots and celeriac. Cut the shallots into wedges, thinly slice the garlic, and chop the carrots and celeriac.
To brown the meat
Season the meat and dust with flour. Heat the clarified butter in a frying pan. In batches, brown the meat all over for approx. 10 mins. over a medium heat, only turning when a crust has formed. Remove from the pan, reduce the heat, wipe the cooking fat from the pan, add a dash more clarified butter if necessary.
Sauté the shallots, garlic, carrots and celeriac in the same pan for approx. 5 mins. Pour in the balsamic, reduce to half the amount. Pour in the veal stock, add the rosemary and bay leaf, bring to the boil. Reduce the heat, return the meat and meat juice to the pan.
To braise in the oven
Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove the lid, mix the cornflour with the water, pour in while stirring, continue to braise (uncovered) for approx. 30 mins.
Sprouts
Prepare the sprouts. Heat the clarified butter in a non-stick frying pan. Add the sprouts, season. Cover and steam for approx. 15 mins., stirring frequently. Turn up the heat, fry (uncovered) for approx. 3 mins. Add the balsamic, cook for a further 3 mins., stirring constantly. Remove the pan from the heat, mix in the butter, cover and keep warm.
Celeriac puree
Peel and chop the celeriac, cook in boiling salted water for approx. 25 mins. until very soft. Drain the water, allow the residual moisture to evaporate by swirling the pan on the switched-off hob. Add the butter, puree the celeriac. Stir in the sour single cream, season, gently heat the puree. Plate up the celeriac puree with the veal cheeks, sauce and sprouts.
| Note: | Veal shanks can also be used instead of veal cheeks. In this case, increase the braising time by 1 hr. |
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