Roasted Veal Shank and Kidney From Domestic Tuttel Calf

Remove the fat from the veal kidney except for a coating about 0.5 cm thick.

Cut the fat into small cubes and melt slowly over low heat in a pan.

Season the meat with salt and spices (the good taste of the veal should be preserved). Only salt the kidney.

Fry the shank in the rendered veal fat until it gets a nice color. Then pour white wine and use it to dissolve the roasting substances.

Put the shank in a roasting pan with the chopped bones, finely chopped root vegetables, leek and onion. Pour the roasting residue into the pan and cook slowly in a preheated oven at about 140-170 °C for about 1 1/2 hours while repeatedly pouring mild soup over the meat. Add kidney after about 20 minutes.

Keep meat and kidney warm.

Place bones, roots and juice in a pot and cook for about 15 minutes more. Then strain.

Refine this natural juice with butter and a dash of apple juice.

Cut the meat against the fibers and arrange it with the kidney, which has also been carved. Garnish with rosemary sprigs.

Preparation Tip:

We recommend saffron rice as a side dish.

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