Calfskank with vegetables

Name: Calfskank with vegetables
Yield: 4
Ingredients: Fresh tarragon leaves; Wheat flour; Solve rice and/or bread; Pepper; Salt; a little Butter; 1 tsp Dried tarragon; 2 clove Garlic; 2 Bay leaves; 2 tbsp Oil; 250 g Shallots; 4-5 Sliced carrots; 4-5 Chopped pale celery stalks; 4-6 Slices veal Shank (2 cm thick); 6 dl Veal broth (from dice)

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Calfskank with vegetables

		Fresh tarragon leaves
		Wheat flour
		Solve rice and/or bread
		Pepper
		Salt
	a little	Butter
1	tsp	Dried tarragon
2	clove	Garlic
2		Bay leaves
2	tbsp	Oil
250	g	Shallots
4-5		Sliced carrots
4-5		Chopped pale celery stalks
4-6		Slices veal Shank (2 cm thick)
6	dl	Veal broth (from dice)

Instructions for Calfskank with vegetables

To prepare the Calfskank with vegetables recipe, please follow these instructions:

Cut the calves on the edge, so they do not make a bowl during the frying. Turn them into salt and pepper mixed wheat flour. Brown the slices on both sides of butter and oil in a saucepan. Brown the whole garlic clove with. Cake the estragon and bay leaves with carrots and bell pepper. Stir and pour the broth. Let the dish spin under cover for 1 1 / 2-2 hours or until everything is tender. Pour the mustots and brown them in butter in a small saucepan. Get them in court for the last 5 minutes of cooking time. Put in a half-deep dish and put fresh estragon on. Loose rice or just bread can be served to.

Calfskank with vegetables

Ingredients for Calfskank with vegetables

Instructions for Calfskank with vegetables

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