Veal Shanks in Bay Milk

Pre-order veal shanks (1 kg each) from the butcher. For the marinade, mix the bay powder, mustard, bell pepper, paprika, soy sauce, shallot and olive oil, brush the meat with it, marinate with the lid closed for two or three hours.

Stripe off marinade, season meat with salt, place in roasting dish form.

Bring milk, bay leaves and garlic cloves to a boil in a small pan, set aside and infuse for about TEN min.

Roast: in about Twenty min in the lower half of the oven heated to 220 °C. Reduce temperature to 180 °C. Add the spiced milk. Cook for about 1 and a quarter hours uncovered. Pour milk from time to time. Total cooking time: about one and a half hours.

Remove stilts, keep warm.

Strain the liquid into a small frying pan. Add sauce cream, bring sauce to a boil while stirring, add cognac, season with salt and pepper as needed.

Score the stilton lengthwise down to the bone, remove. Cut meat diagonally to the grain into slices, divide evenly among preheated plates. Pour some of the sauce to the meat, serve the rest separately.

It goes well with: Polenta, pasta or risotto.

Tip: Instead of whole shanks, use shank pieces of about 200 g (Ossi bucchi) and less milk. Cooking time: about 80 min.

(*) Up milk curdles less than e.g. past milk or raw milk.

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