Rinse and pat veal shank, season with salt and season with pepper. Clean soup vegetables and cut into coarse strips or cubes, onions cut into rings. Rinse mushrooms, clean and marinate with juice of one lemon and a little salt.
Fill a small boil-proof net (or tea ball) with the spices. Heat the oven to 250 °C.
Cook the veal shank with half of the wine and the same mass of onions, spice net, water or -egg, vinegar and sugar for about 1/2 hour hearty (in a roman pot or roaster) directly in the oven with the lid closed.
Reduce temperature to 200 degrees and continue to add white wine constantly – about every 10 min. Simmer on low heat for about another 1/2 to 3/4 hour.
When the meat is “just” tender, add the remaining ingredients: soup vegetables and mushrooms, remove the spice net or egg. If necessary, season the broth with a little salt or meat stock.
Place the veal shank whole or carved (cut into 2-3 cm thick slices) on a preheated deep platter, baste with its own gravy and ingredients and sprinkle with fresh chives and parsley.
Serve: Steamed potatoes and green leaf salad. Drink recommendation: A dry, strong Franconian wine.
Our tip: Fresh chives are clearly more aromatic than dried chives.
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