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4 Servings
1.5 kg veal shank
3 carrots
½ celeriac
300 g shallots
2 cloves garlic
2–3 tablespoons olive oil for frying
250 ml dry white wine
12 dried apricots
400 ml veal stock
1 g saffron
1 bay leaf
½ bunch thyme
Salt and pepper
Allergens are marked in bold
Step 1
First heat a little oil in a roaster and brown the veal shank on both sides, season with salt and remove from the pan.
Step 2
Peel the celeriac, dice, and place it in the roaster with the remaining oil. Dice the carrots and add. Peel the shallots and garlic. Add the shallots, garlic and dried apricots to the pan and brown briefly.
We suggest: NEFF Roaster
This Stainless Steel Roaster with a glass lid makes roasting and
stewing easy affairs. Especially crafted for the FlexInduction zone, this roaster is also conveniently dishwasher proof.
Step 3
Pour in the white wine and reduce by half. Add the thyme and veal stock. Add a bay leaf and season to taste with salt and pepper. Briefly bring to a boil. Carefully return the veal shank to the roaster.
Step 4
Preheat the oven to 180°C Thermogrill and roast the veal for 80 minutes. After 45 minutes, turn the veal over. Soak the saffron in 2 teaspoons of water and add.
Step 5
To serve, debone the veal, slice it and sprinkle it with coarse salt. Top it with sauce and vegetables. If desired, serve it with gnocchi or risotto.
