Two Kinds of Veal with Potato Gratin and Red Wine Sauce

Potato gratin:

1. Peel and wash the potatoes and cut them into wafer-thin slices. Then store them separately in a saucepan. Now oil a baking dish (preferably made of glass).
2. Now cut some garlic into small cubes, distribute the garlic and the oil in the entire pan. Now the potatoes are distributed in the pan so that an even layer is created.
3. Then the cream is seasoned well with salt and pepper and spread over the entire mixture in the baking dish. Important: everything should be covered.
4. Finally, sprinkle some grated cheese over the mixture and place in the oven at 180 ° C for 40 minutes.

Veal:

1. Please clean the veal cheeks beforehand and remove the excess fatty tissue. The same goes for the saddle of veal.
2. Fry the veal cheeks in a pot with a little oil so that they get a nice color from the right and left.
3. After searing, place the veal cheeks on a plate and set aside. Now put the prepared root vegetables in a saucepan and fry them well.
4. When everything is well seared, you add a little more tomato paste and deglaze with a good dash of red wine.
5. Now the spices are added. Now pour the entire mixture over and over again with stock or water.
6. Add the veal cheeks again and simmer on a low level for 2-3 hours.
7. Place the saddle of veal in the rosemary and oil and fry the left and right sides of the pan. Then put in the oven for about 50 minutes.
8. At the end, remove the veal cheeks from the red wine jus and sift the sauce finely. Cut the meat and serve.