Veal Shank Slow-Cooked in Tomato and Bok Choy



2 pcs. Veal hind shank
3 pcs. Shallots
1 large onion
1 carrot, chopped coarsely
200 ml. prepared Knorr Demi glace, divided
thyme, garlic, laurel, garlic, rosemary
4 pcs. Bone marrow
8 tomato confit
4 bok choy
3 fresh tomatoes
flat parsley
10 cl. aged vinegar

Farce of bok choy:

200 gms. breadcrumbs
100 gms. bok choy brunoise
1/4 liter liquid cream
50 gms. tomato confit
1 garlic clove, chopped
parsley, chopped
basil chopped
olive oil
1 egg
50 gms. parmesan powder




Step 1

To prepare demi glaze: Combine 100 grams of Knorr Demi Glace with 1 liter water. Preheat oven to 250°C. Brown the veal in an ovenproof pan. Season with salt and pepper. Remove from pan and set aside. In the same pan, sweat the shallots, onions and carrots. Add around 150 ml. of Knorr Demi Glace Sauce. Put the veal back in the pan and bake for 2 to 3 hours. Cook the white part of the bok choy in water seasoned with salt. Julienne. Remove the skin of the tomatoes and slice into large juliennes.

Step 2

To make the farce of bok choy: simply combine all ingredients. Cut the bone marrow into rondelles and poach them. Set aside. Saute the bok choy julinnes in butter. Add the tomato confit and the julienned tomatoes. Deglaze with remaining Knorr Demi Glace Sauce. Add vinegar, a little bit of the farce and bok choy leaves cut into long, thin strips. Season with salt and pepper. With the rest of the farce, make a quenelle. Pan-fry until slightly brown.

Step 3

To assemble: Put the veal on a plate. Add the bone marrow to the chopped parsley. Put it on the veal and add rock salt. Top with pan-fried quenelle. Garnish with carrots, tomatoes, shallots, and bok choy. Pour sauce all around.

Step 4

Chef's notes: Beef ossobuco which is easily available may be used instead of veal. Knorr Demi Glaze gives a deep, rich flavor to meats in just 5 minutes; it will shorten the hours on slow-roasting the boness for the sauce.

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