Braised Veal Shank with Roasted Vegetables and Potatoes

For those who love strawberries:

Parcel the veal shank. Peel the shallots, carrots and celery and cut into walnut-sized pieces. Rinse the potatoes and cut them in half (please don’t peel them, it’s faster and tastes better), then fry them briefly in oil on the cut surface (don’t forget to salt them).

Season the knuckle of pork with salt, season with pepper and sear in rapeseed oil – now put it into the preheated oven at about 180 °C (put a small baking dish with water into the oven). After an hour, add the vegetables, aromatics and potatoes. When the stilt is golden brown, extinguish with white wine and fill up with clear soup.

After another 40 minutes you could bring to the table, but if you want to serve later, just reduce temperature and serve later the food will not be worse, only better!!!! If you want to serve even later, take out the vegetables or they will be mushy.

To convince the mother-in-law completely: cut up the stilt at the table.

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