Then bake the veal shanks in the oven for about 20-30 minutes.

Place the veal shanks, water, onion, garlic, carrot, leek, celery, thyme, bay leaf and some salt and pepper to taste in a large saucepan. Place on the stove and bring to a gentle boil.

Boil the broth for 2-3 hours. Then, for the ragout, briefly cook the veal with it. Remove the veal and set aside. Place a colander over a large pan or bowl.

Pour the broth through the colander, this way you only catch the broth. Let the broth and veal cool. You can discard the vegetables, shanks and seasonings; you won't need these anymore.

When the veal has cooled down cut it into small dice.

Put the gelatin leaves in cold water and let them soak for a while.

Next, make the roux. Melt the butter in a saucepan, then stir in the flour. Let this cook for a while, keep stirring constantly.

Add 500 ml of the (cooled) stock and the cream to the roux.

Then bring this to a boil and keep stirring. Taste briefly to see if it is cooked, it should no longer taste like raw flour. Continue to simmer until you have a nice, thick roux.

Then add the egg yolks, (squeezed) gelatin, mustard, soy sauce, nutmeg and salt and pepper to taste to the roux.

Finally, add the parsley and sliced veal to the roux. Place the ragout in a bowl or dish. Cover the roux with cling film and let it set overnight in the refrigerator.

Now we are finally going to make the bitterballen! You need to prepare 3 deep plates/bowls for this. A plate with breadcrumbs, a plate with the egg whites and the last one filled with the panko.

Take a little ragout (tip: do this with an ice cream scoop), roll into a ball. Make sure the balls are rolled smoothly and have no holes, otherwise you have a chance that the bitterballs will pop open during baking. Roll the bitterball through the fine breadcrumbs, the egg white and finally through the panko. Repeat until you run out of ragout.