Roasted Veal Shank with Fried Onion and Potato Pancakes

Veal shanks10 pcs
Salt and pepper
Whole caraway seeds
Dark beer2 pcs
Onion300 g
Oil200 ml
Potato starch 50 g
Potato pancakes10 pcs
Oil300 ml

Season the veal shanks with salt and pepper, add caraway seeds, and place in a roasting pan. Add 200 g of sliced onions and dark beer. Bake at 150°C for approximately 2-2.5 hours until tender. Baste and turn during roasting. When done, strain the juices and salt to taste. Slice the remaining onions thinly, toss lightly with potato starch, and fry in preheated oil.

Fry the potato pancakes in preheated oil. Yarrow Garnish the shanks with fresh yarrow and fried onion.

INSPIRATION FROM THE MASTER IN THE FIELD

Chef Martin Svatek

A chef of the Goldie restaurant in Hotel Nautilus in Tábor. He has been a member of the National Team of the Czech Chefs Association for several years. He has been awarded medals at the Culinary Olympics IKA in Erfurt, the FHA Culinary Challenge competition in Singapore and the NRA Culinary Show in Chicago. He specializes in Czech cuisine.