Jarrets de Veau à la Printanière (Veal Shins with a Printanière Garnish)

Ingredients

• veal shins
• butter
• fonds blanc
• 1 bouquet garni
• garniture Printanière

Instructions

1. Divide the shins into rounds 5 to 6 centimetres thick.
2. Brown them well on both sides in butter in a sautoir.
3. Moisten with very little fonds blanc and add a bouquet garni.
4. Cook gently for 1 and a half hours, basting often and adding a little fonds if needed to compensate for the reduction.
5. After one hour of cooking, surround the rounds with a raw garniture Printanière.
6. Finish cooking the shins and the garnish together.