Kalvsylta (Traditional Swedish Jellied Veal)

Rinse the veal shoulder and shank under cold water. Place them in a large stockpot and cover with the water. Bring to a boil over high heat.

Once boiling, reduce heat immediately. Skim off the grey foam (scum) that rises to the surface carefully until the broth is clear.

Add the onion, carrot, bay leaves, allspice, white peppercorns, and cloves. Simmer gently, covered, until the meat is very tender and falling off the bone.

Lift the meat from the pot and set aside to cool slightly. Strain the broth through a fine mesh sieve (or cheesecloth) into a clean bowl. Discard vegetables and spices.

Bloom the gelatin leaves in a bowl of cold water for 5 minutes. While they soak, measure out 400-500ml of the hot strained broth. Stir the bloomed gelatin into this hot broth until fully dissolved.

Cut the meat into smaller chunks (discarding bones and gristle). Pass the meat through a meat grinder using a medium die, or pulse in a food processor until finely minced but not a paste.

Combine the minced meat with the gelatin-enriched broth. Season with vinegar, salt, and ground white pepper. Taste carefully; it should be slightly saltier than you think, as cold dulls the flavor.

Pour the mixture into loaf pans or molds. Tap the molds on the counter to remove air bubbles. Refrigerate until completely set, preferably overnight.