Milk Calf Steak with Mashed Potatoes and Fennel

Stew the knuckle in the hot soup for about 1 hour (do not cook!). Then take out the stelze, rub dry, season with salt, pepper and a pinch of paprika powder, brush with melted butter. Preheat oven to 220 °C, then set to 190 °C. In an oval cast iron roaster, heat olive oil, put in bones and lightly color. Place the stilts on the bones and roast for about 1 hour. Baste frequently with the escaping juices, adding a tiny bit of chicken stock if necessary. Add the vegetables and aromatic herbs to the meat and roast until soft. Then place the meat in another roasting dish, baste with the drippings and keep hot. For the sauce, boil the liquid from the roast a little bit, extinguish with wine. Boil again, add a little bit of chicken soup, boil again. Repeat this process a few times.

Now strain the liquid through a sieve, add a little brown butter at the end. Thicken with a little cornstarch, lightly stirred. Slice the pork loin, pour the hot sauce over it and serve with baked mashed potatoes and fennel au gratin.

Baked mashed potatoes Rinse and peel potatoes, cut into quarters, boil in salted water and drain. Heat milk to lukewarm. Press the potatoes through a press. Add 5 tbsp cold butter and the lukewarm milk to the potatoes form and stir. Season with salt, cayenne pepper and grated nutmeg.

Greyer

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