Veal cheeks

Ingredients for 5 servings:

• 5 veal cheeks
• 3 carrots
• 1 celeriac
• 4 onions
• ½ tsp tomato paste
• 300 ml veal stock
• 60 ml port wine
• 100 ml red wine
• 2 carnations
• 2 sprigs of thyme
• 2 sprigs rosemary
• 2 cloves garlic
• 30 ml balsamic vinegar
• 3 parsley roots
• salt and pepper
• olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 6 hours; Total time approx. 7 hours

Wash the veal cheeks, pat dry, season with salt and pepper, and sear on all sides in a roasting pan with a little olive oil. Remove and drain the oil. Peel and dice the carrots, celery, parsley roots, onions, and garlic. Roast in the roasting pan. Add the tomato paste and roast. Deglaze with port and red wine. Add the veal stock and place the cheeks on top. Close the roasting pan and, after 1 hour in the preheated oven at 160°C, reduce the temperature to 110°C. Let braise for a further 5-6 hours. The longer the better. 1 hour before the end of the cooking time, add the herbs to the roasting pan and cook with them. Remove the cheeks and keep warm. Strain the stock through a sieve. Bring the sauce to a boil in a saucepan and season with balsamic vinegar, salt, and pepper.