*6-8 servings 1. Cut onion in half diagonally with skin on, roast halves on cut surfaces in a frying pan until hearty golden brown without fat. Bring 3 quarts of lightly salted water to a boil in a tall saucepan. Add the veal shank and onion halves and simmer uncovered over medium heat for 1 1/2 to 2 hours, removing any rising turbidity frequently. In the meantime, clean, coarsely chop, rinse and drain 150 g of carrots, 200 g of celery as well as the leek. Half an hour before the end of the cooking time, add the vegetables together with the bay leaf, peppercorns juniper, cloves and new spices to the stilton form.
2. remove the veal shank and cool in a baking dish. Boil cooking liquid to 11, pour through a fine sieve and cool, then remove fat.
3. loosen veal shank meat from bone, removing fat, tendons and cartilage accurately. Cut meat into 1/2-inch cubes.
4. clean remaining carrots and remaining celery and also cut into 1/2 cm cubes. Blanch vegetable cubes in boiling hot salted water for 2- 3 min.
Pour vegetables into a sieve, rinse and drain well. 6.
To clarify the stock, knead the minced meat with the egg white in a baking bowl. Add the minced meat to the cold veal stock form and mix with a whisk, let it bubble gently at low temperature, stirring constantly with a wooden spoon on the bottom of the pot so that the egg white does not stick, do not stir again, as soon as you have done so.
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