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Veal shanks with kale and salsify puree
1 h active | 3 h 15 m total
Nutrition facts per serving:
  • Energy in kcal about 665
  • Fat about 32g
  • Carbohydrates about 17g
  • Protein about 65g
This is needed
This is needed for 4 people
Veal shanks
  • 4 veal shanks (each approx. 300 g)
  • 2 juniper berries, finely chopped
  • 1 tsp salt
  • clarified butter for frying
  • a little pepper
  • 1 tbsp white flour
To braise in the oven
  • 80 g diced bacon
  • 1 onions, thinly sliced
  • 4 garlic clove, very thinly sliced
  • 200 g celeriac, cut into pieces
  • 2 sprigs thyme
  • 1 bay leaf
  • 6 juniper berries, crushed
  • 1 dl vermouth (e.g. Noilly Prat)
  • 250 g kale, cut into pieces
  • 4 dl meat bouillon
  • 1 tsp sugar
  • 0.5 tsp salt
Kale gremolata
  • 50 g kale, finely chopped
  • 1 organic lemon, use grated zest only
  • 1 garlic clove, pressed
  • 0.25 tsp sea salt
Salsify puree
  • 500 g salsify, peeled, cut into pieces
  • 150 g mealy potatoes, cut into pieces
  • salted water, boiling
  • 1 dl single cream
  • 2 tbsp butter
  • salt to taste
  • 2 pinches nutmeg
  • Cooking pot with lid
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And that's how it's done
And that's how it's done
Veal shanks
Make several small incisions in the skin of the veal shanks, tie loosely with kitchen twine if necessary. Season the meat and dust with flour. Heat the clarified butter in a cooking pot, brown the shanks for approx. 2 mins. on each side. Remove, reduce the heat. Wipe the cooking fat from the pot.
To braise in the oven
Fry the diced bacon, add the onion and garlic, sauté briefly, add the celeriac and cook briefly. Add the thyme, bay leaf and juniper, pour in the Vermouth, reduce almost completely. Add the kale, stock, sugar and salt, mix. Return the veal shanks to the pot, bring to the boil. Cover and braise for approx. 2 hrs. in the lower half of an oven preheated to 170°C. Remove the lid 15 mins. before the cooking time is up.
Kale gremolata
Mix the kale, lemon zest, garlic and salt, spread over the shanks, cook for a further 15 mins.
Salsify puree
Simmer the salsify and potatoes in salted water for approx. 30 mins. until soft, drain and then puree. Heat the cream in a small pan, add to the puree along with the butter, season.