Braised Veal Shoulder Shank with Fries Anna

Trim veal shoulder shanks and tie with spaghetti. Put garlic whole, celery coarsely chopped, shallots clove, whole, bay leaf, thyme, peppercorns whole in a vessel. Choose the size of the vessel so that the meat is completely covered with the red wine poured over it. Cover with foil and marinate in cold storage for 12 hours.

A day later, remove the container from the refrigerator, drain the liquid and rub the meat a little dry, season with salt and pepper. In a hot saucepan, sear in oil on both sides. Fry the vegetables briefly, add the red wine, boil to half and add the veal jus. Bring to a boil, skim with a lid and steam for about 2 hours in the tube (at 150 degrees ) or on the kitchen stove. If too much liquid is lost, keep adding water or veal jus. After 1 ½ hours of braising, repeatedly check the consistency of the meat by piercing it with a fork. Remove the tender braised meat from the juices and wrap in plastic wrap. (This prevents the meat from drying out.) Reduce the juice, strain through a fine sieve, and thicken (mount) with ice-cold pieces of butter.

For the fries anna:

Sauté shallots with garlic in a little olive oil and blanch potatoes cut into balls in lightly salted water. Pour in the chicken stock and the cream, cook over a low flame.

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