Ingredients
- —200 g veal loin
- —1 veal shank
- —1 onion, roughly chopped
- —1 clove of garlic
- —1 winter carrot or parsnip for the stew base
- —500 ml low-sodium broth
- —200 g Jerusalem artichokes, chopped
- —200 g parsnip, chopped
- —Salt and pepper
- —Fresh herbs such as thyme or rosemary
Instructions
Season the veal loin with salt and pepper and sear it on all sides in a hot pan.
Let the loin cook gently over medium heat until medium-rare, or finish cooking in the oven at a low temperature.
Briefly brown the veal shank and add the onion, garlic, and winter vegetables.
Deglaze with broth and let the shank stew slowly until the meat is tender and buttery.
Strain the stewing liquid and reduce it to a rich, glossy jus.
Cut the Jerusalem artichokes and parsnips into chunks, season with salt and pepper, and roast them in the oven until golden and tender.
Slice the veal loin into elegant pieces and serve alongside the stewed shank.
Spoon the jus generously over the meat and add the roasted Jerusalem artichokes and parsnips.
Finish with fresh herbs and serve immediately.
Serving Tip
A warm, refined dish centered on deep flavors and tender textures: medium-rare roasted veal loin, slow-cooked shank, and a rich jus. Accompanied by roasted Jerusalem artichokes and parsnips for an earthy, sweet balance. A classic winter plate, prepared with lightness, purity, and care. Serve immediately with generous jus and freshly roasted vegetables for a warm, classic, and full flavor harmony.
Storage Tip
Store meat and jus separately for up to 1 day. Reheat vegetables briefly in the oven before serving.