Braised Veal Shank with Turnips

Cut peeled butter beet into large cubes. Cut prepared leek into 2 cm long pieces. Dip tomatoes in boiling water, skin, coarsely chop. Roughly dice onions.

Heat 2 tbsp. oil in a casserole, sauté turnips and leeks on 2 or automatic heat 4 to 5, stirring, then remove and set aside.

Heat the remaining oil, sear the veal shanks on both sides on 2 or automatic heat 8 to 9, add the onions and sauté. Add pressed garlic clove, dust with flour, sweat briefly, mix in paradeis pulp, extinguish with clear soup and wine. Add tomatoes, sage, season with salt and pepper. Steam in a closed saucepan for 1 1/2 hours on 1 or automatic heat 4 to 5. Now add the rutabagas and leeks and cook for another 15 minutes.

In the meantime, finely grate 1 lemon, finely peel 1 lemon and cut the peel into very fine strips. Season the dish, add the grated lemon peel. Fold in lemon zest. If necessary, boil the liquid in an open saucepan. (Cooking time in the Kelomat is about 45 min.) Serve the stew sprinkled with chopped parsley and lemon peel.

Serve with boiled potatoes.

125 min

from Hamburgische Elektrizitätswerke Ag

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