- 1 onion
- 1 carrot
- ½ root Fennel
- 5 Tbsps Fruit Vinegar
- 1 tsp black peppercorns
- 2 bay leaves
- 2 cloves
- 600 grams Veal shank (from the leg)
- 2 lemons
- 1 garlic clove
- 1 can Tuna in oil (180 grams)
- 3 pickled Anchovy fillet
- 1 Tbsp Caper
- 1 Tbsp Caper (for garnishing)
- 2 egg yolks
- 150 milliliters olive oil
- white peppers (freshly ground)
Peel onion and carrot and cut into chunks. Rinse and dry fennel, chop coarsely. Place vegetables into a saucepan and add 1 liter of water, vinegar, peppercorns, bay leaves and cloves. Bring to a boil, add meat and simmer for 35 minutes on low heat. Remove from heat and cool. Let stand, covered, for 1 day.
Rinse 1 lemon and cut into wedges or slices, squeeze juice from second lemon. Peel garlic and combine with lemon juice, tuna (including oil), anchovies, capers and egg yolks. Process in a blender. Measure 50 ml (approximately 1/5 cup) of broth and add to the blender. Puree and add olive oil gradually. Season creamy sauce with salt and pepper.
Remove meat from marinade and cut into thin slices with a sharp knife or slicer. Arrange meat slices on a platter, drizzle with sauce, garnish with capers and lemon wedges and serve immediately.