for 4 person

Veal shanks

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

To braise in the oven

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

Kale gremolata

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

Salsify puree

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

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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