Veal stew in Rioja wine

For the stewed veal:

• Separate the veal meat from the bone and thicken with a little sauce from the stew.

For the garnish:

• Prepare mashed potatoes.
• Assemble a vegetable brochette (onion, green and red pepper, mushroom, carrot, zucchini and cherry tomato) for grilling.

For decoration:

• Crispy potatoes with parsley, grated cheese and sesame.
• Cut the potatoes roughly the same size.
• Keep aside until use on blotting paper and covered with film to avoid any moisture.

ASSEMBLY

• Warm up the meat with the sauce.
• Grill the brochette.
• Place a small amount of mashed potato on the plate in a tear shape.
• Place a ring with a mashed potato base next to it.
• Complete the ring with the meat, shredded and thickened.
• Pour over the sauce.
• Garnish with the brochette and decorate with crispy potatoes.