For the veal shank, cook a soup from onions, veal bones, water, the crushed bay leaves, cloves, leeks and a pinch of salt.
Cook the veal shank in the soup for about an hour.
Fry the chopped carrot and the chopped celery with lard in a roasting pan and put the veal shank in it. Pour clear soup over it and turn it over. If after 1/2 hour the shank is still not brown and crispy, turn on the top heat for a few minutes.
Arrange the veal shanks and serve.
Related Recipes:
Veal Shank Soule with White Beer Sabayon*6-8 servings 1. Cut onion in half diagonally with skin on, roast halves on cut surfaces in a frying pan until...
Mussel StewFor the mussel stew, clean the mussels well. Heat salted water in a large saucepan, put the mussels and cook...
Beef Soup & Consomme – Soup & Consomme(*) Makes about 2.5Liter Soup (beef broth): Rinse the bones and blanch in a large saucepan in enough boiling...
Porceddu (Sardinian Suckling Pig Back)Place the saddle of suckling pig, rind side down, in salted water filled to about finger height for about 5-6...
Leek SaladFor the leek salad, cut the leeks lengthwise and rinse well. Cut away the dark green leaves and parts of the...
Lentil SoupFor the lentil soup, first bring the water to a boil in a large pot and simmer the lentils together with the...
Mullahs Mampf, Persian Lentil DishBrief preliminary remark The quantities given refer to fairly hungry people. It may well be that instead of...
Veal Shanks with Beer Mustard SauceRemove the skin from the shallots and garlic. Cut the shallots into fine strips and the garlic into slices...
Bernese Cabbage Soup with Chicken Liver Skewers – J.SackmannFor the cabbage soup, sauté the shallots in a saucepan with lard and extinguish with white wine. Add the...
Wild Aspic with Cranberry-Mustard SauceClean, rinse and coarsely chop carrots, leek and celery. Crush juniper berries. Pluck off thyme leaves. Rub...