Fricassee of Veal with Capers and Mushrooms
- 800 grams Veal shank (such as shoulder)
- 2 shallots
- 200 grams Celery root
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons Pastry flour
- 200 milliliters dry white wine
- 250 milliliters Veal stock
- 1 bay leaf
- 100 milliliters Whipped cream
- 2 tablespoons Caper
- freshly ground peppers
- 300 grams Tagliatelle
- 300 grams Porcini mushroom
- 2 tablespoons butter
- parsley (for garnish)
Rinse the meat, pat dry and cut into bite-size cubes. Peel the shallots and garlic and trim the celery and dice small. Brown the meat in oil, then add the sliced vegetables and cook for 3-4 minutes. Sprinkle the flour over the mixture and deglaze with white wine. Add the veal stock, bring to a boil then lower the heat. Add the bay leaf and simmer, stirring occasionally for about 45 minutes. Remove the meat from the sauce, wrap with aluminum foil and set aside. Pour the pan drippings through a sieve into a saucepan. Add the cream and capers and simmer as needed to make a rich sauce. Mix in the meat again and season with salt and pepper.
Cook the tagliatelle in salted water until al dente.
Trim the mushrooms and cut in half (depending on the size) or cut into thick slices. Sauté in the hot butter until golden brown, about 3 minutes and season with a little salt.
Distribute the drained pasta on plates, arrange the fricassee on top and spoon some of the mushrooms around the plate. Serve garnished with parsley.