Roast Veal with Cream Sauce and Sage
- 1 ½ kilograms Veal shank (such as from the shoulder)
- freshly ground peppers
- Pastry flour (for dusting)
- 3 onions
- 4 Tbsps vegetable oil
- 2 Tbsps Tomato paste
- 500 milliliters Rosé
- 750 milliliters Veal stock
- 5 Sage
- 1 Tbsp cornstarch
- 150 milliliters Whipped cream
Preheat the oven to 120°C (approximately 250°F).
Rinse the meat, pat dry and season with salt and pepper. Peel the onions and chop finely. Brown the meat in a large pan in hot oil. Remove meat and sweat the onions. Sauté the tomato paste briefly. Deglaze with some wine, let boil down completely and then pour in remaining wine and veal stock. Rinse the sage, pat dry and chop coarsely. Add sage and meat, bring to a boil and cook for about 3 hours 30 minutes in the oven, turning occasionally. Remove the meat from the pot and keep warm in the oven at about 100°C (approximately 210°F). Let the sauce simmer on the stove a little, puree and pass through a fine sieve. Mix the cornstarch with a little cold water and stir into the sauce to thicken. Simmer approximately 5 minutes, then stir in 100 ml (approximately 1/2 cup) of cream and season with salt and pepper. Just before serving, whip the rest of the cream and stir into the sauce. Cut the meat into slices and serve with the sauce. As desired garnish with fried sage leaves and flowers.