Veal Shank with Pointed Cabbage

Cut the veal shank from the butcher into slices about four centimeters thick. Rub with salt and pepper, turn in buckwheat flour on the other side and fry on all sides in hot butter.

Then remove the slices again. In the same frying pan, lightly fry the onions and carrots and add the peeled, seeded and chopped tomatoes and let them melt. Extinguish with white wine and veal stock, add bouquet of herbs and stew covered at not too high temperature for about an hour and a half. Strain the sauce through a sieve, add salt and freshly ground pepper to taste. Serve with pointed cabbage and mashed potatoes.

Veal stock:

Dice the meat and put it with the bones in cold water, let it bubble up leisurely, skimming repeatedly.

Now add the remaining ingredients and simmer gently for about thirty minutes. Finally, pour off the stock through a dish rack.

Pointed cabbage:

Season the water with salt and let it boil. In the meantime, peel off the outer leaves of the pointed cabbage and cut it lengthwise into four pieces. Blanch in salted water for eight minutes. Cut the spring onions into narrow strips. Take out the pointed cabbage and cut out the stalk. Fry the cabbage quarters in a frying pan with butter and the spring onions. Remove from the frying pan and add the spring onions.

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