Cooking Instructions
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Step 1
(Pre-)heat cooking space to 160°C with Hot air humid
Step 2
Peel and finely dice the
Onions (2)
,
Garlic (4 cloves)
, and
Celery Root (1/2)
. Pull the
Rosmarin (1 sprig)
needles from the sprig and chop finely.
Step 3
Season the
Fleisch (1)
well with
Salt (3 g)
and
Pfeffer (to taste)
. Heat the
Oil (60 mL)
in a frying pan and sear the veal shank well on all sides. Put the veal shank in the porcelain dish.
Step 4
Sweat the onion, garlic and celeriac until translucent, deglaze with
Honey (20 g)
. Add the
Bay Leaves (4)
,
Red Wine (500 mL)
, 2 tbsp rosemary, and
Pelati (1 can)
and bring to the boil. Scatter the vegetables over the top of the veal shank, then put the porcelain dish on to the wire shelf in the preheated cooking space. Cook.
Step 6
Hot air humid 160°C for 2 Hrs
Step 7
Take the porcelain dish out of the cooking space, take the veal shank out of the cooking juices and keep it warm. Strain the vegetables and put them with the meat. Pour the cooking juices into a pan, reduce to the thickness of a syrup and drizzle over the veal shank.
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