Braised Veal Shoulder Shank with Celery Puree

Peel and coarsely chop the onion and garlic. Wash, clean and also coarsely cut the root vegetables. Preheat the oven to 200° C. Season the meat with salt and pepper. Heat some oil in a frying pan and brown meat in it. Add onion, garlic, rosemary and vegetables and put into the oven. After about 35 minutes, deglaze meat with a little white wine and braise for another 40 minutes. Periodically baste with its own juices. Pour in a little water if necessary. When meat is tender, remove from oven and place on a plate. Add a little water to the roast residue, cook briefly, season to taste. Mix starch flour with a little cold water until smooth and slowly stir into the sauce until the desired thickening is achieved. Then strain. Wash, peel and cut the celery into small pieces and boil in milk until soft. Then strain and mix with the cream and puree with a hand blender. Add small pieces of cold butter and stir in. Season to taste with salt. If you still need some liquid, add some milk. Cut the meat into slices, arrange on warmed plates, garnish with the sauce and serve with the celery puree.

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