Bavarian Style Veal Shank with Bread Dumplings’.

Rinse the veal shank with cold water, dry it and score the inside with a kitchen knife.

Season with ground pepper.

Peel and finely dice an onion and sauté with the bacon cubes in melted butter until translucent.

Rinse the chives, shake dry, cut into rolls and add to the onions.

Spread the quantity on the veal shank, roll up and tie with a string.

Season the outside with iodized salt and ground pepper.

Heat clarified butter and quickly brown the veal shank in it.

Peel the second onion, cut into wedges and add together with the bay leaves, juniper berries, cloves, thyme, marjoram, tarragon and rosemary.

Pour in brown base sauce and roast everything together in the roasting tube at 180 to 190 degrees for 45 to 50 min.

Turn occasionally to the other side and baste the meat with the sauce.

In the meantime, for the dumplings, cut the rolls into cubes of about one centimeter.

Heat the milk, blanch (scald) the diced buns with it, and let them soak.

Add the pepper, iodized salt, eggs from the mill, marjoram and chive rolls and prepare everything together into a malleable dough.

With wet hands form four smaller dumplings and cook them in enough salted water for about 15 to half an hour at medium heat.

Take out the veal shank, remove the string and cut into slices.

Mix the sauce with gentian schnapps, iodine…

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