Summary

Ingredients

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

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Instructions

1. Clean the vegetables and cut them into large pieces.
2. Preheat the oven to 160 degrees circulating air.
3. Season the meat with salt and pepper and fry all over in hot oil in a large roasting pan, remove and set aside.
4. Put the vegetables and thyme in the saucepan and roast them. Dust with flour and add the tomato paste. Put the meat back in the pot and stir everything together. Deglaze with the red wine and bring to the boil. Pour in the stock and cook covered in the hot oven for approx. 60 to 70 minutes.
5. Then remove the lid and place the open roaster in the oven for another 20 to 30 minutes. Let the liquid reduce a little. Take out the veal cheeks and let cool down a little.
6. Pass through the roast, reduce if necessary and season to taste. Remove any remaining fat and tendons from the meat and serve with the sauce.
7. We served homemade hazelnut spaetzle and fried hokkaido slices (recipe in my profile). My pretzel dumplings wrapped in savoy cabbage (recipe in my profile) also go well with it.