Veal Shank with Broccoli

Original source : Ard-Buffet – Recipe service “Praeventive cuisine: keyword iodine” by Doris-Katharina Hessler

Sauté the rump in oil and extinguish with the white wine. Then add the paradeis pulp, fill up with the clear soup and steam everything together in a closed Reindl for about 50-60 minutes until tender.

Clean the broccoli and cook it in salted water. Then season discreetly with salt and pepper and keep warm.

Remove the veal shank from the Reindl and keep warm as well. Pour the gravy over a sieve and let it bubble up so that the sauce binds slightly. Cut the veal shank into slices and arrange on the sauce together with the broccoli.

Serve with boiled potatoes or pasta.

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