Veal cheeks my way

Ingredients for 4 servings:

• 1 kg veal cheeks
• 60 g leek, the white part
• 120 g carrot(s), diced
• 70 g celery, diced
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 6 sage leaves
• 40 g parsley, flat-leaf
• 1 sprig(s) savory
• 1 tbsp tomato paste
• 2 tomatoes, peeled, quartered
• 4 shallots
• 500 ml red wine
• 600 ml veal stock, preferably homemade
• 4 juniper berries
• 3 allspice seeds
• 2 bay leaves
• 1 lime(s), zest
• 400 g potatoes
• 60 g butter
• 100 ml cream
• 100 ml milk
• 3 tbsp herbs, chopped
• Tomato paste
• Salt
• nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

roasted veal cheeks

Season the veal cheeks and fry in hot olive oil. Add the shallots, carrot, celery, and leek until the vegetables begin to brown. Stir in the tomato paste, then top up with red wine and veal stock. Add the bay leaves, allspice berries, juniper berries, and the tomatoes and simmer gently for about 80 minutes. Add the herbs and grated lime zest and let stand for another 5 minutes. Remove the herb stems or strain the sauce. Meanwhile, cook the potatoes in salted water, steam them, and press them through a potato ricer twice. Bring the cream and milk to a boil, pour over the potatoes, and mix well. Fold in the herbs and butter and season with salt and nutmeg.