Veal breast with ribs

Ingredients for 4 servings:

• 2 kg veal breast with ribs (veal costine)
• 600 ml meat broth
• 1 jar veal stock
• 200 ml white wine
• 2 bay leaves
• 4 medium-sized onions, coarsely sliced
• salt and pepper
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 30 minutes; Total time approx. 3 hours 50 minutes

Either leave the veal breast with ribs at their normal size or have the butcher cut them into small pieces, depending on the size. In the meantime, preheat the oven to 120°C (top/bottom heat). Rub the meat well with salt and sear it in heavy oil. Remove from the pan and set aside. Sauté the onions well in the resulting veal fat and deglaze with the white wine. Let it reduce slightly, then add the broth with bay leaves and the veal stock and bring everything to a boil. Place the onions and broth in a casserole dish and add the meat. The meat should not be completely covered by the liquid. Place in the preheated oven. After 3 hours, reduce the temperature to 200°C (400°F) and continue roasting for another 30 minutes. Finally, season the broth with salt and pepper, if necessary, and serve with the casserole dish. Serve with mashed potatoes or polenta. We prefer it with bread.