Veal with Leek and Carrot

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Ingredients for 4 portions
  • 4 Veal shank(s), boned 150 g each
  • Salt and pepper
  • 2 tbsp Sunflower oil
  • 1 Onion(s), finely diced
  • 60 ml White wine
  • 400 ml Clear vegetable stock
  • 300 g Carrot(s), diced
  • 400 g QimiQ Cream Base
  • 400 g Leek, finely shredded
  • Salt and pepper
Method
1.
Season the meat and fry all round in vegetable oil.
2.
Add the onion and flash fry. Douse with the white wine and vegetable stock, cover and allow to cook for approx. 1 hour.
3.
Add the carrots and continue to cook for a further 10 minutes.
4.
Stir in the QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
5.
Add the leek, bring back to the boil and season to taste.