Braised calfskank with striped herbs

Name: Braised calfskank with striped herbs
Yield: 2
Ingredients: A little wheat flour; Oil for frying; Pepper; Salt; Must be from 1/4 lemon, cut into thin strips; 1 Carrot, cut into strips; 1 Bay leaf; 1 Oksebouillon cube; 1 Leek, cut into strips; 2 Calves skanke (a) 300 g; 2 dl Red wine; 4 Shallots, finely chopped; 4 dl Water; 400 g Potatoes

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
1		Carrot, cut into strips
1		Bay leaf
1		Oksebouillon cube
1		Leek, cut into strips
2		Calves skanke (a) 300 g
2	dl	Red wine
4		Shallots, finely chopped
4	dl	Water
400	g	Potatoes

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.

Braised calfskank with striped herbs

Ingredients for Braised calfskank with striped herbs

Instructions for Braised calfskank with striped herbs

Recipe categories