Remove the fat and tendons from the veal shank and cut it into pieces of about 2 cm.
Heat the canola oil in a saucepan.
Brown the meat cubes in it.
Add onion and garlic clove and fry.
Deglaze everything together with white wine and apple juice, pour in beef broth and steam at medium heat for about 45 min.
Season with salt, pepper and ground caraway.
Roughly cut the sauerkraut, rinse and drain.
Add to the almost cooked meat and steam repeatedly for about 15 min.
Add the apple sticks and cook briefly.
Add diced tomatoes, tarragon and parsley, perhaps fold in the sour cream. Remove the peel from the potatoes, cut into quarters and cook in salted water until tender.
Drain and steam the potatoes.
Season with freshly grated nutmeg, salt and pepper and add olive oil. Mash the potatoes with a potato masher.
Arrange the ragout on a plate, form dumplings from the mashed potatoes, add and sprinkle with chopped parsley.
Veal shank with mashed potatoes and ragout of apple sauerkraut Apples, peeled and cut into sticks