Braised Veal Shank with Mascarpone Vegetables

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Braised Veal Shank with Mascarpone Vegetables
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
478
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie478 kcal(23 %)
Protein19.36 g(20 %)
Fat24.19 g(21 %)
Carbohydrates43.72 g(29 %)
Sugar added3.14 g(13 %)
Roughage7.6 g(25 %)
Vitamin A1,148.37 mg(143,546 %)
Vitamin D0 μg(0 %)
Vitamin E2.32 mg(19 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.24 mg(22 %)
Niacin5.74 mg(48 %)
Vitamin B₆0.43 mg(31 %)
Folate50.95 μg(17 %)
Pantothenic acid0.88 mg(15 %)
Biotin2.91 μg(6 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C32.13 mg(34 %)
Potassium746.9 mg(19 %)
Calcium172.67 mg(17 %)
Magnesium51.17 mg(17 %)
Iron3.88 mg(26 %)
Iodine1.65 μg(1 %)
Zinc2.33 mg(29 %)
Saturated fatty acids8.23 g
Cholesterol72.36 mg

Ingredients

for
4
For the veal
2 onions
1 garlic clove
4 slices Leg of veal (each about 300 grams)
salt
peppers (fresh not broken)
1 Tbsp Pastry flour
3 Tbsps vegetable oil
2 Tbsps Tomato paste
400 milliliters dry rosé Wine
500 milliliters Beef broth
1 carrot
200 grams Celery root
3 sprigs parsley
1 sprig Sage
3 sprigs thyme
1 bay leaf
cayenne pepper
Vegetables in mascarpone sauce
1 bunch white Asparagus
1 bunch White pepper
200 grams Baby carrot
100 grams Mascarpone
1 Tbsp sugar
Basil (for garnish)
For garnish
½ red Bell pepper
1 stalk Celery
1 tsp Lemon peel
How healthy are the main ingredients?
MascarponeCeleryTomato pastesugarparsleythyme

Preparation steps

1.

For the veal, peel onions and garlic and finely chop.

2.

Rinse veal, pat dry, trim tendons if necessary and score outside several times. Season veal with salt and pepper and sprinkle with flour.

3.

Heat oil in a large pan and sear veal on all sides. Remove veal from pan and sauté onions and garlic in pan drippings. Stir tomato paste into pan and sauté briefly. Deglaze pan with about 100 ml (approximately 1/2 cup) wine and bring to a boil. Pour a little wine into pan, return to a boil, pour a little more wine into pan and return to a boil again. Return veal to pan with remaining wine and a little stock. Peel carrots and celery root, chop finely and add to pan. Rinse herbs, shake dry, tie into a bunch and add to pan. Cover pan and simmer gently over low heat  1 1/2 to 2 hours, stirring occasionally and adding more broth as needed.

4.

For the garnish, rinse red bell pepper and celery, chop finely and mix with lemon zest.

5.

For the mascarpone vegetables, peel and trim white asparagus and green asparagus as necessary and cut lower thirds of stalks into pieces. Rinse baby carrots and cut in half lengthwise and crosswise. Simmer white asparagus in salted water with sugar for about 10 minutes. Add green asparagus to white asparagus and simmer about 5 more minutes. Add baby carrots to asparagus and simmer about 5 more minutes. Drain vegetables, saving about 100 ml (approximately 1/2 cup) of the cooking water. Mix mascarpone into cooking water while still warm, stir in vegetables and season with salt and pepper.

6.

Season veal with salt, pepper and cayenne pepper. Arrange veal on plates and sprinkle with red bell pepper mixture to serve. Garnish mascarpone vegetables with basil leaves to serve.

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