Huber's Butchery

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Welcome to Huber's

RECIPES

Ingredients for 4 servings

9 00 g (4 pcs) Sliced veal shank 50 ml Olive Oil Salt & black pepper 15 g White Flour 100 g Onions 5 g Garlic 80 g Carrots 80 g Celeriac or celery

80 g Leeks, white and green 80 g Tomatoes 20 g Tomato Paste / Puree 100 ml Cooking White Wine 4 g Marjoram fresh 4 g Thyme fresh 500 ml Brown sauce (Demi – glace) 1 pc Garlic clove ] 3 g Parsley           ] - Gremolata ½ pc Lemon         ]

Pre – preparation
-  Onions & Garlic, finely chop
-  Carrots, Celeriac, Leeks & Tomato, cut in 3mm cubes
-  Marjoram & Thyme, chop

-  Garlic & Parsley, finely chop
-  Lemon, finely grate the skin
* mix the above 3 ingredients together

Preparation
- Season veal shanks with salt & Peppermill and dust lightly with flour
- Brown on both sides in oil over medium heat
- Remove meat and pour away excess oil
- Add onions, garlic, carrots, celeriac & leeks and sauté for 2 minutes
- Add tomoto paste and saute another 2 minutes
- Add back the meat then the white wine and reduce to half
- Add brown sauce, marjoram and thyme and bring to a boil, stirring slowly
- Cover the pan or pot and slowly simmer
- Add tomatoes just before meat is tender
- Do final tasting (seasoning)
- Place meat in serving dish or plate, cover with sauce and sprinkle with the Gremolata mixture

Note
- Milk-fed Veal Shanks can also be used.
- Serve with plain risotto, saffron risotto or fettuchini (noodles).

By THOMAS KREISSL, HUBER’S BUTCHERY 

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