Try this simple recipe at home with Gorenje cast iron pot CWCI28R.
Ingredients for 4 persons:
• 2.2 kg veal shank, bone in
• 100 g carrots
• 100 g kohlrabi (root)
• 50 g celery root
• 2 red onions
• 2 cloves garlic
• 2 ripe tomatoes
• Salt
• Pepper
• Fresh thyme
• Bay leaf
• 3 dl red wine
• 400 g potatoes
• 1 dl sour cream
Method:
Wash and cube the carrots, kohlrabi, and celery. Peel and quarter the onions. Peel the garlic and crush it with the flat surface of the knife. Wash the tomatoes and cut them into larger chunks. Wash the veal shank under cold water and season with salt and pepper. Quickly sear the shank in the cast iron pot, then remove from the pot and set aside. Keep the fat rendered from the shank and add the onions, garlic, carrots, kohlrabi, and celery. Add the tomatoes, thyme, and bay leaf. Sauté all vegetables, then add wine. Return the shank into the pot and cover.
Place in a pre-heated oven (at 140 °C) and cook for 3.5 hours. Add the peeled and cubed potatoes during the last 30 minutes of cooking. Keep the lid on while braising. At the end, add the sour cream.
Chef’s tip:
Shank is among the more compact cuts of veal. Therefore, it should be cooked slowly and for a long period of time. Potatoes will bind the meat and the sauce, and the wine rounds off the entire dish while imparting an excellent aroma.