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Braised calfskank with striped herbs

Mains
Cook time: 0 min.
Servings: 2

Ingredients for Braised calfskank with striped herbs

A little wheat flour
Oil for frying
Pepper
Salt
Must be from 1/4 lemon, cut into thin strips
1Carrot, cut into strips
1Bay leaf
1Oksebouillon cube
1Leek, cut into strips
2Calves skanke (a) 300 g
2dlRed wine
4Shallots, finely chopped
4dlWater
400gPotatoes

Instructions for Braised calfskank with striped herbs

To prepare the Braised calfskank with striped herbs recipe, please follow these instructions:

The calves are cut around so that they do not contract during frying. Brush in a pan in oil, sprinkle with flour, salt and pepper. The water is added to beef bush, red wine and bay leaves, poured over the shanks, boiling on low heat until they are tender approx. 50 min.

The potatoes are boiled in leachate water. When the shanks are finished, they are picked up and the fund is sifted and boiled into sauce (may be evened). The vegetables are boiled up in the water and picked up and laid on. The potatoes are served to.