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Veal Shank with Salad and Tomato Mayonnaise

Veal Shank with Salad and Tomato Mayonnaise
373
calories
Calories
30 min.
Preparation
2 h.
Ready in
moderate
Difficulty

Ingredients

for 4 servings
For the veal shank
1 veal shank (about 1.5 kg)
20 grams Pickling salt (from the butcher)
Sugar
fresh Thyme
Marjoram
1 sprig Rosemary
Soup vegetables (carrot, leek, parsnip)
For the tomato mayonnaise
80 grams Mayonnaise
2 tablespoons Creme fraiche cheese
Salt
freshly ground pepper
1 pinch Sugar
2 Tomatoes
For the salad
100 grams Frisee lettuce
1 red Belgian endive (alternatively, radicchio)
2 tablespoons Sherry vinegar
Salt
freshly ground pepper
1 tablespoon Grapeseed oil
40 grams Pecorino cheese
few Chopped leek stalks (for garnish)
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Preparation steps

1

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.

2

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.

3

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.

4

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.