Season the veal shank well with salt and pepper and sear it in the Reindl.
Add the carrots, celery and onions and sweat until translucent.
Gradually deglaze with balsamic vinegar, grape juice and red wine and reduce. (Repeat several times to keep a nice rich color. ) Then cover with water, add garlic (I), bay leaf, syrup and cinnamon and simmer in the stove with the lid closed until soft.
Take out the saddle, remove it from the bones while it is still warm, cut it into cubes of about 3 cm and put it into a baking dish. Pass the sauce through a sieve, cook until you get a creamy consistency, pour over the shank meat form. Fold in garlic (Ii), press a little and refrigerate.
Caramelize confectioners’ sugar, extinguish with raspberry vinegar and add water. Add bay leaf, lime leaves, star anise and cloves and cook well over low heat.
In a second saucepan, sauté the pumpkin with a little olive oil and pour the stock (through a sieve). Add the peppers and cook at low heat.
To serve, turn out the veal shank meat from the mold and cut it repeatedly to bite size. Place the pumpkin chutney lukewarm on a plate and bring to the table with the shank meat on top.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.