Wash and dry the veal shank. Rub with salt and pepper and place in a roasting pan. Peel garlic and cut into slices. Wash rosemary. Place garlic and rosemary on top of the stilt. Heat the clarified butter and pour it over the stelze. Roast in the heated oven (E: 200 °C /gas: level 3) for approx. 1 3/4 hours. If necessary, pour a little water in between, clean and rinse the cauliflower and mushrooms. Peel and rinse carrots and cut into slices. Cook the cauliflower and carrots in the clear soup for 12-15 minutes. Dice bacon and render in the fat. Halve the mushrooms. Stew in the bacon fat for 5 min, add to the vegetable form. Fill everything into the roaster, mix a little bit and braise repeatedly for a short time. Season with salt, pepper and nutmeg. Serve with boiled potatoes.
The preparation time is about 2 1/2 hours:
Per unit about 2560 J/610 calories:
Our tip: Use a bacon with a strong flavor – this will give this dish a special touch!
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