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Veal shank jus

This jus has a rich, intense flavour. Adding vinegar brings out the flavours of the different layers and the aromas so that they are more pronounced.

Makes 1 litre.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

10
pieces
veal shank
150
g
celeriac, roughly cut
150
g
carrot, roughly cut
250
g
onion, roughly cut
200
g
fennel bulb, roughly cut
1
bulb
garlic, roughly cut
1
l
medium sherry
100
ml
sherry vinegar
10
g
parsley
10
g
thyme
8
g
fennel seeds
5
g
black peppercorns
10
g
coriander seeds
4
leaves
bay leaf
4
pieces
juniper berries
10
l
veal stock
100
g
spring onion
50
g
ginger
25
g
dried shiitake mushrooms
as needed
sunflower oil
as needed
salt
as needed
butter

Scale recipe

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