Veal cheeks

Ingredients for 4 servings:

• 1 kg veal cheeks, prepared by the butcher
• salt and pepper
• 1 m.-sized onion(s)
• 2 garlic cloves
• 100 g celery
• 2 large carrots
• 2 m.-large parsley root(s)
• 3 tbsp olive oil
• 3 sprigs of thyme
• 1 tbsp flour
• 1 tbsp tomato paste
• 400 ml red wine
• 350 ml veal stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 1 hour 55 minutes

delicious braised dish for cool days

Clean the vegetables and cut into large pieces. Preheat the oven to 160 degrees fan-assisted oven. Season the meat with salt and pepper and sear it all over in hot oil in a large roasting pan, remove and set aside. Add the vegetables and thyme to the pot and roast lightly. Dust with flour and add the tomato paste. Return the meat to the pot and stir everything together. Deglaze with the red wine and bring to a boil. Pour in the stock, cover, and simmer in the hot oven for about 60 to 70 minutes. Then remove the lid and return the uncovered roasting pan to the oven for another 20 to 30 minutes. Allow the liquid to reduce slightly. Remove the veal cheeks and allow to cool slightly. Strain the meat juices, reduce if necessary, and season to taste. Remove any remaining fat and tendons from the meat and serve with the sauce. We served it with homemade hazelnut spaetzle and fried Hokkaido slices (recipe in my profile). My pretzel dumplings wrapped in savoy cabbage (recipe in my profile) would also go well with it.