Braised veal shanks and chestnut puree

Ingredients

• 1 kg of veal shanks, in one piece
• One glass of white wine
• 3 cloves of garlic
• 3 medium-sized onions
• Fresh parsley
• 150 ml of oil paint
• salt
• 500 g of chestnuts
• 200 ml of milk
• water
• 50 g of butter
• 2 raw egg yolks
• salt

The calf

Rub the meat with a sturdy, round string and then rub it with two crushed cloves of garlic. Let it rest for 30 minutes, then salt it and cook it in a pot with hot oil paint, turning it occasionally to ensure it colors evenly on all sides.

The calf

Add the chopped, peeled onions and the last clove of crushed garlic, mixed with a little parsley. Deglaze the pan with the wine and pour over the meat. Cover and simmer slowly until the meat is cooked and tender, then remove it from the pan.

The calf

If the sauce is too light, let it simmer over low heat to concentrate it and add some color.

The mashed potatoes

Peel the chestnuts and cook them in a mixture of half water and half milk, with a pinch of salt. Once cooked and drained, pulse them in a food processor with the egg yolks and butter.

The mashed potatoes

Place the puree in a piping bag with a star tip and pipe it into a ring shape around a long dish.

Training

Cut the meat into slices, removing any tough strings, and arrange it in the center of the dish, covered with its hot sauce.