Lacquered Veal Shank (Jarret de veau laqu extra tendre)
Lacquered Veal Shank (Jarret de veau laqu extra tendre) comes together with Veal Shank Approximately, Veal Sock, Leek, Celery Stalk, and Carrot. Serves 4. Add it to your meal plan and shop the whole list in one go.
Illustrative photo
Ingredients
- 1
- 1
- 1
- 1
- 1
- 3
- 2
- 1/2 l
- 2 oz
- 1 cube
- 1 cube
Method (preview)
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Brown them on all sides for approximately 20 minutes, on medium heat.
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Reserve.
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2/ Cover veal shank with 1 litre water and 1 1/2 litres white wine.
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Add one white onion cut in two pieces, inserting 1 clove into each of them.
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Add half the celery, 1/2 carrot and 1/2 leek.
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Add garlic, 1/2 bouquet garni and one chicken broth cube.
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Bake on low heat for 1 hour or reduce the liquid until only 10% of it is left.
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Remove from oven.
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Filter the juices.
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The liquid will solidify after a while and you will be able to use it later to spread over the veal shank.
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3/ Wrap a string around the veal shank.
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Add salt and pepper.
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Brown it with a little olive oil in a deep oven dish.
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Add the other veggies, diced, as well as the onions, garlic and bouquet garni left.
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Cook over low heat for a couple of minutes.
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4/ Add white wine and let reduce for 2 minutes. Add 2 litres water and one beef cube. Dilute the cube into the water.
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5/ Cover and bake for 8 hours at 80c (175 deg. F.)
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Once cooked, remove the shank from the cooking liquid and place it in an oven-proof dish, with butter.
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F) for approximately 20 minutes.
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Cut string.
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Cut veal shank into two pieces and serve each piece with part of the bone marrow.
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My suggestion: Serve with small young turnips or steamed Savoy cabbage.
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Preparation: 30 minutes
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Cooking time: 8 hours
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Resting time: 0 hours
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Total time: 8 hours
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Contributed to the FareShare Gazette by Claudia; 13 May 2006. www.fareshare.net
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