Veal shank with marrow artichoke pie veal gravy with whisky from Wambrechies

Amount of people: 4

Preparation Time: > 60 minutes

Veal product: veal shank

Difficulty: ***

Cooking methods: oven roasted

Source: Culinaire Saisonnier

Preparation

Sear the veal shank on all sides in olive oil and let it cool. Put in a vacuum with sliced vegetables, herbs, butter, 2 tablespoons of whisky and 3 tablespoons jus de veau (veal gravy) and cook at 70°C (158°F) for 12 hours. Boil the artichokes in a blanc (water, flower, lemon juice, salt) and dice.

Mix the eggs with the cornstarch, cream, quark and cheese and season to taste with salt, pepper and Espelette pepper. Put the diced artichokes in silicone moulds, fill them with the mixture and bake at 170°C (338°F) for 10-12 minutes. Cut the veal shank into nice slices. Reduce the liquid and add veal gravy and whisky to taste.

Place the pie in the middle of the plate, put the meat and marrow on top, add sauce and garnish with the flowers and shoots.

Suggestion: Espelette pepper can be replaced with paprika powder (mild) or chili pepper (spicier).

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