Braised Veal Shanks with Cream Sauce
- 1 Veal shank
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 onions
- 2 garlic cloves
- 2 carrots
- 200 grams Celery
- 200 milliliters dry white wine
- 500 milliliters Beef broth
- 1 tsp peppercorns
- 1 bay leaf
- 400 grams Broccoli
- 250 grams button Mushroom
- 2 Tbsps butter
- 100 milliliters Whipped cream
Preheat the oven to 160°C (approximately 320°F).
Rinse meat and season with salt and pepper. Heat oil in an oven-safe pan and sear meat on all sides. Remove from pan and set aside.
Peel onions, garlic, carrots and celery and coarsely chop. Cook in meat drippings and deglaze with white wine. Return meat to the pan and add a little broth. Add peppercorns and bay leaf. Bake for 2-2 1/2 hours. Baste several times with remaining broth.
Rinse and drain broccoli, separate florets. Blanch in salt water for about 5 minutes, until al dente. Rinse mushrooms and cut in half or quarters, depending on size. Heat butter in a pan and cook mushrooms until golden brown, about 2-3 minutes. Add broccoli and season with salt.
Remove meat from the pan and wrap in foil to keep warm, set aside. Add cream to pan drippings and simmer over low heat. Season with salt and pepper. Plate vegetables and top with veal. Serve drizzled with sauce.