Root vegetables are inexpensive, nutritious and thrives exceptionally well in the cold northern climate. The people of the North have a long tradition of eating root vegetables all year around because celery, carrots, parsnip and other root vegetatables can be stored for extended periods of time. It is important root vegetables are stored in a cold place, and Denmark is well known for its cold climate. If you don’t have room in your refrigerator and you live in a cold part of the world, you can store them outside in a shed or garage. Then you will always them on hand during the winter. They have significant amounts of fiber, vitamins and minerals. Braise them with veal shanks, apple cider, beer or bouillon together with herbs and you will have a fantastic winter meal.
BEER-BRAISED VEAL SHANKS AND ROOT VEGETABLES 6 main course servings
4-6 (1 lb.) veal shanks, each cut into 1½ – 2 inch-thick pieces (osso buco), salt and freshly ground pepper to taste, 1 cup flour, 1 tbsp. rapeseed oil, 1 tbsp. butter, 1½ cup beer, 1 lemon, cut into wedges, 1 bulb garlic, halved crosswise, a sprig of thyme, 4 cups of chicken stock, 1½ root vegetables such as carrots, celery, parsnips Garnish: 4 sprigs of thyme
To make the veal shanks, preheat oven to 350 °F. Season veal shanks with salt and pepper and lightly dust with flour. In a large sauté pan or skillet, brown meat in oil and butter. Add beer and bring to a boil. Transfer shanks in one layer. Place lemon, garlic and fresh thyme in pan and pour just enough bouillon to cover meat. Cut a circle of parchment that fits just inside pan and with a 1 inch in the center. Place paper over shanks to cover and braise in the oven 2½-3 hours or until shanks are very tender.
To make the vegetables, peel them and cut them in very thin slices. Place them on top of shanks and cook them 5-10 minutes.
To serve, place 1 or 2 slices of veal shank on a warmed shallow plate, spoon vegetables and sauce over shanks. Garnish with a sprig of thyme.
Suggessted accompaniment: mashed potatoes