Veal Shank Confit with Port Wine

Veal shank:

Unbind seasoned veal shank and sear it in olive oil on all sides. From the vegetables cut a 4 mm mirepoix (diced root vegetables), this to the shank form, fry. Stir in tomato puree and sugar. Sauté lightly. Pour in Marsala and port wine. Bring to a boil, gently bubble and reduce almost completely. Pour in veal stock. Add the culinary herbs and put everything together in the oven heated to 150 degrees. Steam for about 120 minutes until tender.

The meat should always be just covered by the stock. Take out the knuckle, remove the knuckle marrow and reserve. Cover meat with aluminum foil and keep warm.

Strain sauce and boil to one third. Bind with the cold butter and the marrow while beating. Cut the shank meat and serve with the sauce drizzled over it.

Polenta: bring soup to a boil until bubbling. Sift in cornmeal, stirring continuously with wooden spoon. At reduced temperature, stir cornmeal until it stops throwing bubbles. Cook kukuruz at moderate temperature, stirring occasionally, until cooked through, about 60 minutes. Fold in butter and Parmesan, season, bring to table on the spot.

Veal stock: Roast veal bones on a baking tray without fat in the stove at 220 °C for 40 to 60 min. Pour off any fat that has run out.

At the same time, sauté the mirepoix (diced root vegetables) in a heavy saucepan in peanut oil. After 15 to 20 min, when it is carameli

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