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Veal Shanks In Pickle Sauce
(Kalbshaxe mit Gewurzgurkensosse)
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| What You Need: |
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2 meaty veal shanks (about 4 to 5 pounds), each sawed into 2 or 3 pieces
1 medium-sized onion peeled and cut into ¼-inch slices
1 carrot, scraped and cut into ¼-inch slices
1 leek, white part only, thoroughly washed and cut into 1/8-inch slices
2 parsley sprigs
2 tablespoons cider vinegar
1 whole clove
1 small bay leaf
3 whole black peppercorns
1 teaspoon salt
SAUCE
4 tablespoons butter
½ cup finely chopped onions
3 tablespoons flour
1 cup finely chopped dill pickle
½ teaspoon salt
Freshly ground black pepper
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| How To Cook: |
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1. In a heavy 8-quart casserole or soup pot, combine the veal shanks, onion, carrot, leek, parsley, vinegar, clove, bay leaf, peppercorns, and 1 teaspoon salt. Pour in enough water to just cover the shanks. Bring to a boil over high heat, skimming off the foam and scum that rise to the surface. Reduce the heat to its lowest point, cover the casserole, and simmer for 1 hour, or until the meat shows no resistance when pierced with the tip of a small, sharp knife.
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2. With tongs, transfer the shanks to a plate. Strain the cooking stock through a fine sieve set over a large bowl, skim off all fat and set the stock aside. When the veal shanks are cool enough to handle, trim off the fat with a small knife and cut the meat away from the bones. Discard the bones, and cut the meat into 1-inch pieces.
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3. In a heavy 10- to 12-inch skillet, melt the butter over moderate heat. When the foam subsides, add ½ cup of the chopped onions and cook, stirring frequently for 5 minutes, or until they are soft and transparent but not brown. Stir in the flour and cook for another minute or so.
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4. Gradually pour in 3 cups of the reserved stock, stirring constantly with a whisk until the sauce is lightly thickened and smooth. Add the chopped pickle, ½ teaspoon salt and a few grindings of pepper, and simmer, uncovered, for 10 minutes, stirring occasionally. Then add the veal and simmer for another 5 minutes, or only long enough to heat it through. Serve at once from a deep, heated platter or serving bowl.
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