Lukewarm salad with veal shank

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Boil up plenty of salted water. Clean, wash and roughly dice the soup greens. Wash the veal shank and add to the soup vegetables. Cook over medium heat for about 1 1/2 hours. In the meantime, peel, wash and slice the potatoes.

2. 2

   Remove the soup vegetables from the stock with a skimmer. Add the prepared potato slices and let it cook. Clean, wash and slice the radishes. Pluck the chervil from the stems.

3. 3

   Clean, wash and drain the lamb's lettuce well. Finely dice bacon. In a dry frying pan leave it crispy. Add vinegar and 200 ml of the veal stock. Season with salt, pepper and sugar, keep warm.

4. 4

   Take the meat out of the broth, remove from the bone and dice. Arrange loosely mixed with the prepared ingredients on a large plate. Pour over with warm bacon sauce.