|Veal shanks||10 pcs|
|Salt and pepper|
|Whole caraway seeds|
|Dark beer||2 pcs|
|Potato starch||50 g|
|Potato pancakes||10 pcs|
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.
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.