Braised Veal Shank with White Onion Sauce and Sparrows

Braised veal shank: Season the veal shank with salt and pepper and fry it in hot clarified butter. Roughly chop the vegetables, add them and fry briefly. Add the halved garlic bulb and fry as well. Pour in white wine and veal stock, add thyme, bay leaf and garlic cloves and steam in a heated oven at 150 degrees for about 2 hours.

In between, keep basting, then take out and keep warm. Cover with a damp dish to prevent the stelze from drying out.

White onion sauce: Strain the stock through a fine sieve. Finely dice the onion and sauté in butter without coloring. Extinguish with white wine and make well. Pour the strained stock and whipping cream and make until a creamy consistency. Season with salt, pepper and ground cumin. Add the toasted pine nuts to the finished sauce form and stir through.

Sparrows: Place eggs, water, flour, salt, pepper and nutmeg in a large enough bowl, mix and whisk the batter until small bubbles form. Wet a spaetzle board with water, spread the dough thinly on it, and use a palette to scrape narrow spatulas into the boiling salted water (or press the dough through a spaetzle press into the water). Let it boil once and then quench in cold water. Drain the spatulas on a kitchen towel, fry them in a frying pan with butter, season with salt and pepper.

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