Braised Veal Cheeks with Celery Puree and Gremolata

Prepare the beef broth a day in advance. To do this, fry the beef shank and the beef marrow bone in oil. Roughly chop the soup vegetables and two onions and add them to the pot. Pour in enough water until everything is well covered.

Cook for 1.5 hours with the lid closed, then another 1.5 hours without the lid. After the cooking time, pass everything through a sieve so that only the pure broth is left.

Preheat the oven to 130 degrees for the veal cheeks. Salt the veal cheeks and sear them on both sides in a little oil in a large saucepan over medium to high heat. Take the veal cheeks out of the pot and set aside.

Dice the onions, chop the garlic and dice the carrots and celery. Put the vegetables in the saucepan and cook in them until they are lightly browned. Deglaze with Madeira and red wine and let reduce.

Add the juniper berries, bay leaves and allspice grains to the pot. Pour the beef stock over it and season with salt and pepper. Let the whole thing stew in the oven for about 4 hours.

Remove the veal cheeks from the stew and let them cool down. Drain the vegetables over a sieve, collect the stew in a saucepan and then reduce.

Now fill the reduced stew in the second saucepan. Melt 2 tablespoons of butter in the first pot and add the flour. Mix everything well, then pour the stew back in. Stir thoroughly again and bring to the boil. Then reduce the temperature and add the veal cheeks to the sauce.

Peel and dice the celery and cook for about 10 minutes. Drain and let cool down briefly. Add the butter and cream. Puree everything and season with salt and pepper.

Rub the zest off the lemon. Finely chop the parsley. Cut the garlic into thin slices and deep-fry in olive oil. When the garlic slices are golden, remove them from the oil and add the parsley and lemon zest to the oil.