Cooked Shoulder of Milk-Fed Veal with Dill-Pumpkin and Potato Rösti

For the dill pumpkin vegetables, finely cut or grate the peeled pumpkin into noodles. Salt well and let stand.

Sauté chopped onions in hot lard, stir in paprika and quickly deglaze with vinegar.

Add well squeezed pumpkin flesh, pour stock (or water) and season with salt, pepper and sugar.Simmer for about 5 minutes.

Mix crème fraîche with some hot stock and flour and thicken the pumpkin vegetables with it.

Season again with dill and possibly with Tabasco.

Cooking time: about 5 minutes

For the shoulder shearling in a large pot about 4 liters of cold water.wash bones, add and bring to a boil.

Strain, wash bones again in cold water and boil again with the same amount of water.

Add shoulder shearling with bay leaves, peppercorns and juniper berries and simmer for 1-1.5 hours at low heat (just below boiling point).

Meanwhile, skim off the foam repeatedly.

Halve the unpeeled onion and roast in an old pan (without fat) on the cut surfaces until dark brown.

Peel the vegetables, quarter the celery and now add them together with the onion.

Continue to cook for about an hour.

For the potato rösti, boil the potatoes until not too soft, let cool, peel and grate coarsely with a grater.

Heat the lard in a large pan (preferably cast iron) and add the potatoes. Press down firmly with a spatula and cook until golden brown.

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