Veal Shank with Salad and Tomato Mayonnaise
- For the veal shank
veal shank (about 1.5 kg)
- 20 grams
Pickling salt (from the butcher)
- 1 sprig
- For the tomato mayonnaise
- 80 grams
- 2 tablespoons
- 1 pinch
- For the salad
- 100 grams
red Belgian endive (alternatively, radicchio)
- 2 tablespoons
- 1 tablespoon
- 40 grams
few Chopped leek stalks (for garnish)
For the veal shank, detach the meat from the bones of veal shank and place in a bowl. Season the veal shank meat with salt and sugar. Rinse the thyme, rosemary and marjoram, shake dry, pluck the leaves and mix into the veal shank meat. Rub the veal shank meat vigorously, cover and let marinate in the refrigerator.
Trim or peel the soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion), rinse and chop.
Place the marinated veal shank meat in a pot and cover with water. Bring to a boil, skim off the foam and simmer for 90 minutes over low heat. Remove the veal shank meat from the broth. Remove the fat and sinuses very carefully from the meat and cut the meat into small serving pieces.
For the tomato mayonnaise, mix the mayonnaise and sour cream together, and season with salt, pepper and sugar. Rinse the tomatoes, cut in half, remove seeds and dice the tomato pulp finely. Mix the tomato into the mayonnaise mixture.
For the salad, rinse the lettuce and endives, brush and chop. Mix the sherry vinegar with grape seed oil, and season with salt and pepper to form a vinaigrette. Toss the lettuce and endives with the vinaigrette.
Serve the pieces of veal shank meat and the salad decoratively on plates with tomato mayonnaise. Grate the pecorino cheese and serve garnished with chopped leek stalks.