Veal shank with caramelized vegetables and roasted quince
30-60 Min
500+ Kcal

“At the age of 22, I finally fulfilled my childhood dream, I left my studies and got to start cookery.  The process of cookery  was always full of special emotions for me, but cooking turned out to be something completely different. I realized that it was my business, and since then I have worked tirelessly to improve my quality and demand. I also remember my first cut with a knife and my first splash of boiling oil, but I was never afraid of such obstacles because such a trifle could not stop me... Cooking is my world,” said Makasarashvili.

600 600 gr. young potato
30 30 gr. carrot
30 30 gr. asparagus
30 30 gr. red beetroot microgreens
5 5 gr. arugula microgreens
5 5 gr. red pepper
2 2 cherry tomatoes
1 1 quince
20 20 gr. pickled mushrooms
5 5 gr. salt
5 5 gr. pepper
3 3 cinnamon sticks
4-5 4-5 anise stars
1 1 рinch nutmeg
1 1 рinch cloves
4-5 4-5 bay leaves
1 1 honey
1 1 teaspoon apple cider vinegar
30 30 gr. butter
step 1
Boil the meat with the cinnamon sticks, anise stars, bay leaf, black peppercorns and red pepper for about 30-40 minutes. Coat the cooked meat with a mixture of honey and soya, sprinkle with salt, place on the grill and roast in the oven until cooked, 15-20 minutes at 220 degrees.
step 2
Cut the quince, remove the core, add cinnamon, anise flower, ground cloves, prick with a knife, wrap in foil and bake in oven at 160 degrees for 30-40 minutes. Cut the roasted quinces lengthwise into thin slices.
step 3
For the mash, boil the potatoes until tender. Mix the mashed potatoes with the milk, butter and a pinch of nutmeg.
step 4
Fry the young potatoes, carrots and asparagus in a small amount of vegetable oil, sauté with 1 tbsp honey, a pinch of salt and 1 tbsp apple cider vinegar, add 10g butter to the pan in the last 2 minutes.

How To Serve

Serving - place the roast meat, 3 quince slices, 50 g mach, caramelized vegetables, 2 tomatoes, mushrooms and microgreens on a board or plate.