Cooking Recipe Ingredients:

• 1 veal shank
• 2 marrow bone (facultative)
• 0.85 cups fond blanc
• 0.85 cups dark fond
• 0.88 oz. butter (mixed with garlic and parsley)
• Salt
• Pepper

Vegetables for the mirepoix:

• 1 carrot
• 1 shallot
• 2 garlic cloves
• 1 leek
• 1 fresh tomato
• 1 onion
• Parsley
• Rosemary

Accompanying vegetables:

• 1 bunch of young carrots
• 1 bunch of turnips
• 1 bunch of asparagus

Offal brochettes:

• Sweetbread from veal

     Cooking recipe preparation instructions:

1. Tie the shank with a string before braising it. Color the vegetable mirepoix in some butter and oil. Then, color the jarret. Moisten with a little of veal fond and a little of fond blanc. Cook at 212 degrees F for 4 hours, without ebullition.
2. To give it a lightly crispy outside, put it for about 15 minutes on the grill, covering the meat with the butter-garlic-parsley-mix.
3. Saute the accompanying vegetables (carrots, turnips, asparagus) in butter.
4. Prepare some mini offal brochettes and prepare them in a pan.

Presentation

1. Place the vegetables and the shank (accompanied with the marrow bone if you like) on the serving dish. Add the minis brochettes and decorate with rosemary branches. Finally, sprinkle with the reduced braisage gravy and serve.