Season veal shank with iodized salt and pepper. Heat the clarified butter and sauté the root vegetables briefly. Pour the beer or gravy, add the bay leaf spice and juniper berries and place the shank on the bed of vegetables.
Roast in the oven at 180-200 degrees for 35-40 minutes. From time to time, baste with the roast stock so that the stelze gets nice and crispy.
Bacon sauce: Sauté finely chopped onion in clarified butter until soft, add diced pancetta, pour in a little clear soup so that the bacon is slightly rendered. Add roast stock, boil down well, season with caraway and marjoram. Cut the veal shank and pour the bacon sauce over it.
Garnish: Bavarian bread dumplings and Brussels sprouts, lightly cooked, tossed in butter.
Our tip: Use a deliciously spicy bacon for a delicious touch!