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Veal Shank

Ingredients

  • onion: 1 pc
  • carrot: 200 g (7.1 oz)
  • celery: 200 g (7.1 oz)
  • black pepper: 3 g (0.1 oz)
  • salt: 10 g (0.4 oz)
  • garlic: 1 pc
  • ground coriander: 3 g (0.1 oz)
  • dried rosemary: 5 g (0.2 oz)
  • bay leaves: 2 pc
  • tomato sauce: 200 g (7.1 oz)
  • chicken broth: 300 ml (10 fl oz)
  • veal shank: 700 g (25 oz)
  • salt: 7 g (0.2 oz)
  • black pepper: 5 g (0.2 oz)
  • flour: 200 g (7.1 oz)
  • potatoes: 300 g (11 oz)
  • red onion: 1 pc
  • black pepper: 3 g (0.1 oz)
  • salt: 5 g (0.2 oz)
  • nutmeg: 3 g (0.1 oz)
  • bay leaves: 2 pc
  • cooking cream: 200 g (7.1 oz)
  • garlic: 10 g (0.4 oz)
  • parmesan: 50 g (1.8 oz)
  • parmesan: 50 g (1.8 oz)

Directions

Chop onion, carrot and celery. Fry with garlic for 2-3 minutes. Add spices cook 1 minute. Add tomato sauce and broth. Cook on low

Wrap each flank steak with twine to hold them together during cooking. Dip each shank in S&P, flour mixed together.

Brown each flank in frying pan on low for 19 minutes. Add to the veggies in 1st fry pan and cover with lid and cook on low for 1hour.

Slice potatoes and red onion with mandolin. Fry in flake oil pan with nutmeg, bay leaf, S&P and cream. Bring to a boil, add garlic and Parmesan. Cover and cook for 10 min.
Transfer to baking dish, sprinkle with Parmesan.

Bake at 355 for 20 minutes

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