Braised veal neck

Ingredients for 4 servings:

• 2 kg veal neck with bone
• 2 small onions
• 4 carrots
• 500 g tomatoes, pureed
• ¼ liter red wine, dry
• 400 ml beef broth
• Herbs of Provence
• salt and pepper
• oil
• Clarified butter
• Mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

for guests

Preheat the oven to 200°C. Rinse the veal neck with cold water and pat dry. Rub mustard on both sides. Peel the carrots and onions and roughly dice both. Heat the oil and clarified butter in a casserole dish and sear the veal neck on all sides. Add the carrots and onions and deglaze everything with the passata and red wine. Season with salt, pepper, and herbs. Simmer slightly. Top up with beef stock. Cover the casserole dish and place in the preheated oven. Braise for 1 hour at 200°C (convection oven), then braise for a further 1 hour at 180°C (top and bottom heat). Baste the veal neck with the sauce occasionally. Remove the tender braised veal neck and let it rest briefly. Season the sauce to taste. Remove the roast from the bone, slice it, and serve with the sauce.