Braised Kitz Shoulder with Potato and Leek Patties

1 hour 20 min, elaborate Kitzschulter season with salt, season with pepper and fry in an iron pan in olive oil. Roast in a frying pan at 200 °C for about 15 min.

Then pour off the fat and add a little butter. Add an unpeeled clove of garlic, a sprig of thyme, rosemary and five whole shallots and continue roasting in the tube for about five minutes.

Douse the pan with a little water and pour it over the shoulder. During the rest of the roasting time, baste the meat from time to time with the stock, adding a little water if necessary. As soon as the meat begins to separate from the bone, turn the shoulder to the other side and continue roasting, basting frequently, until it is nice and tender and has a brown, shiny surface. Keep the cooked shoulder warm, strain the juices through a fine pointed sieve and thicken with cornflour and a knob of cold butter. Season the juice only at the end.

For the potato leek patties:

Cut the leek into narrow strips and steam in 25 g butter until soft. Season with salt and pepper, then refrigerate. Quickly knead the strained potatoes with egg yolks, flour, softened butter, and handy flour into a dough. Roll out the dough to a thickness of 3 mm.

Cut out circles of 5 cm ø from the dough and cover with the leek filling. Fold the circles together, pressing the edges well. Potato and leek patties in salt

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