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
Veal shanks
To cook in the oven
Gremolata
How it's done
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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 meat for approx. 2 mins. on each side, remove. Reduce the heat and wipe the cooking fat from the pot. Add a little clarified butter to the same pot.
To cook in the oven
Add the onion, garlic, celeriac and tomato puree to the pot, sauté for approx. 5 mins. Pour in the port, reduce by half. Pour in the stock, add the bay leaf and sage, bring to the boil. Reduce the heat, return the meat to the pot, cover and cook for approx. 2 hrs. in the lower half of an oven preheated to 170 °C.
Gremolata
Segment the orange. Mix together the parsley, orange zest and garlic, spread over the veal shank and top with the orange pieces.
| Serve with: | Polenta or risotto |
|---|---|
| Tip: | Instead of blood oranges, you can use blond oranges. |
How-tos
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