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Braised veal shank with apples and mushrooms
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Braised veal shank with apples and mushrooms

  • Make 3 or 4 incisions in the edge of each veal shank. Brown the shanks in the oven for about 5 minutes at 250°C in a deep gastronome dish. Add the onion, garlic, sprigs of parsley, salt, pepper, apple juice and veal stock and cover with the lid (or aluminium foil). Braise the shanks at 150°C for about 4 hours or until very tender. Leave the skanks to cool, then cut the meaty parts into chunks. Sieve the stock and skim off the fat.
  • Melt the butter in a pan and sauté the mushrooms for about 5 min. until golden. Add the apples and cook for another 2 min. Now combine the meat, stock, whipping cream, apples and mushrooms in one pot and heat through. Stir in the parsley just before serving.
  • Root vegetable mash: Boil baking potatoes, celeriac and parsley root in a pot until tender – approx. 30 min. Drain and let cool slightly. Mash the root vegetables, adding milk, salt and pepper to taste.