Veal Shank with Vegetables
Stuffed veal (each about 150 grams, walnut-shaped pieces from the knuckle)
- 2 tablespoons
Onion (finely chopped)
- 100 milliliters
dry White wine
- 500 milliliters
clear Vegetable broth (instant)
- 300 grams
Carrots (small cubes)
- 400 grams
Leek (cut into strips)
- 2 teaspoons
- 150 grams
Season veal with salt and pepper and fry in a pot with oil.
Add onion and cook briefly, deglaze the pot with white wine and broth, cover and cook for about 1 hour.
Add carrots and fry another 10 minutes.
Stir starch in a bowl with a little water until smooth, add into the pot and bind the sauce.
Then add leek, bring to a boil briefly and then `remove from heat, stir in creme fraiche, season to taste and serve.
If desired serve with boiled potatoes.