for 4 person

Veal shanks

4	veal shanks (each approx. 250 g)

½ tsp	salt
1 tbsp	white flour
	clarified butter for frying

Quince

600 g	quinces
4	red onions

Cooking juices

1 tbsp

clarified butter

1 dl	white port
5 dl	meat bouillon

3 sprig	sage
1	bay leaf
1	clove
½ tsp	peppercorn

How it's done

Veal shanks

Make several small incisions in the skin of the veal shanks, tie with kitchen twine if necessary.

Salt the meat, 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. Wipe away the cooking fat, add a little clarified butter.

Quince

Rub the quince with a towel, cut into quarters, remove the core. Cut half of the quince into approx. 1 cm slices, dice the rest. Peel and quarter the onions.

Cooking juices

Heat the clarified butter in the cooking pot. Reduce the heat, sauté the onions and quince for approx. 3 mins.

Pour in the port and reduce almost completely. Pour in the stock.

Tear off the sage leaves, add along with the bay leaf, clove and pepper, bring to the boil. Reduce the heat. Return the meat to the pot.

To braise in the oven

Cover and braise for approx. 1 hr. in the lower half of an oven preheated to 180 °C. Remove, turn the shanks, return to the oven for approx. 1 hr.

Show complete recipe