- 1.5 kg veal shank
- 3 carrots
- ½ celery
- 300 g shallots
- 2 garlic cloves
- 2-3 tablespoons olive oil for frying
- 250 ml dry white wine ‘optional’ or table beer without alcohol
- 12 dry apricots
- 400 ml Calf Bouillon
- 1 g Saffron
- 1 bay leaf
- ½ posy of thyme
- salt and pepper
First heat a bit of oil in a frying pan and brown veal shank on both sides, season to taste with salt and remove from the pan.
Peel celery, cut into cubes and place in the roasting pan with the rest of the oil. Cut the carrots into cubes and add. Peel shallots and garlic. Shallots, garlic and dried apricots add in the pan and short brown roasting.
Pour in the white wine ‘optional’/Table beer and let it reduce by half. Add thyme and veal broth. Add a bay leaf and season to taste with salt and pepper. Boil. Carefully place the veal shank back onto the roasting grill. Preheat the oven at 180 ° C on the grill and roast veal for 80 minutes. After 45 minutes, the veal turn round and add the saffron initially has softened in 2 teaspoons water.
To serve, remove the bone, cut the veal and sprinkle with coarse salt. Top with sauce and fruit.
If desired, serve with gnocchi or risotto.