Braised Veal Shank

Season veal shank with salt and season with pepper. Clean and dice the onion, garlic cloves and vegetables.

Heat oil and butter in a roasting pan. Sauté the knuckle of pork all around. Add onion, garlic, prepared vegetables, kitchen herbs and spices. Sauté in the oven at 250 °C for 20 minutes with the lid closed. Then add the wine and cook for another 120 minutes at 180 °C in the oven.

Cut the meat from the bone. Grind the vegetables and pour the gravy over the meat. Drizzle with a little olive oil. Tip: It goes best with polenta.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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