Larded Beef Shank in Blauburgunder with Egg Paetzl …

Peel celery and carrots, zucchini with paper towels well. Cut everything into longish sticks, cut off any vegetables left over. Pierce meat with small kitchen knife, press in vegetable sticks and season with pepper, cut smoked bacon into small cubes. Peel and finely dice onion. Peel garlic clove and cut into fine leaves.

Remove outer leaves from Brussels sprouts, make a cross cut in the stem, blanch in light salted water until al dente.

Drain and cut in half.

Fry meat in hot rapeseed oil on all sides, remove, add paradeis pulp to frying pan, flour, fry briefly, add rosemary. Pour red wine, add the rest of the vegetables from the spit and pour vegetable soup. Add cloves, peppercorns and juniper. Add the meat and cook in the oven at 180 degrees for about 75 minutes.

Sauté onions in hot clarified butter, add bacon and garlic, add Brussels sprouts and season with pepper, nutmeg and a little salt. Make sparrows in bubbling salted water, drain, season with salt, pepper and nutmeg. Cut the meat into slices and drain the sauce.

Serving:

Arrange the meat on deep plates and cover with sauce. Pile Brussels sprouts and sparrows next to it and garnish with rosemary.

Nutritional values per person:

583 Kcal – 16 g fat – 53 g egg white – 46 g carbohydrates – 3, 5 Be (bread units) : O title : Larded beef shank in blue wine with egg spaetzle : > and

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