Crispy veal shank to Cole Slaw
easy
165 mins
165 mins
Ingredients
- 1 knuckle of veal (about 1,8 kg)
- 7-10 Tbsp Salt
- 2 TABLESPOONS Sunflower oil
- 1/4 l dry white wine
- 1/4 l Vegetable broth (instant)
- 1 (approx. 1.4 kg) Head white cabbage
- 2 Carrots
- 1 Onion
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 150 g clotted cream
- 50 g Salad Mayonnaise
- 3-4 Tbsp white balsamic vinegar
- 7-10 Tbsp Parsley
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash the meat, dab dry and season with salt. Heat oil in a roasting pan. Brown the meat thoroughly all around. Deglaze with white wine and stock and braise in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 2 1/2 hours. At the end of the cooking time, cover the veal shank with foil if necessary.
- 2
Clean, wash and halve the cabbage and cut out the stalk. Halve the cabbage quarters again and cut into fine strips. Peel, wash and roughly grate the carrots. Peel and finely grate the onion. Mix cabbage, carrots and onion, season with salt, pepper and sugar. Mix sour cream, mayonnaise and vinegar. Season with salt, pepper and sugar. Mix everything evenly into the cabbage. Leave to stand in a cool place for about 1 hour. Take the knuckle of pork out of the oven, season with pepper, let it rest for a short time and cut it into slices from the bone.
- 3
Mix sour cream, mayonnaise and vinegar. Season with salt, pepper and sugar. Mix everything evenly into the cabbage. Leave to stand in a cool place for about 1 hour. Take the knuckle of pork out of the oven, season with pepper, let it rest for a short time and cut it into slices from the bone. Season cabbage salad again with salt, pepper and sugar. Garnish with parsley
- 4
5 minutes waiting time
Nutrition Facts
520 kcal
16 g
21 g
66 g
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