Summary

Ingredients

• 2 onions)
• 1 clove garlic
• 2 carrot (s)
• 2 stalks celery
• 3 tomato (s)
• 2 kg veal knuckle (s), sawn into 4-5 cm thick slices
• 4 tablespoon olive oil
• 1 bunch parsley
• salt and pepper
• 4 tablespoon butter (approx. 0 g)
• 0.25 liter ¼ red wine
• 200 ml veal stock
• 0.5 teaspoon ½ basil, finely chopped
• 0.5 teaspoon ½ thyme
• 2 bay leaves

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Instructions

1. Peel and finely dice the onions and the clove of garlic. Clean, wash and dice the carrots and celery.
2. Score the tomatoes crosswise, briefly scald with boiling water and peel off the skin. Halve the tomatoes, remove the stems and roughly dice the tomatoes.
3. Wash the veal knuckles and pat dry. Cut the edge of the skin about 2 cm apart with a sharp knife so that the pieces of meat do not bulge when seared.
4. Heat the oil in a roasting pan. Season the veal shank slices and place in the hot oil. Fry brown on each side. Scatter the vegetables in between and fry them (if necessary, take the meat out briefly so that the vegetables can sear better - then put the meat back in). Deglaze with red wine and reduce by half. Now add the tomatoes, veal stock, basil, thyme and bay leaves to the red wine that has been boiled down. Tie up the washed and drained parsley with kitchen twine and also place in the roaster.
5. Let simmer in a preheated oven at 200 ° C for about 1.5 hours.
6. Ribbon noodles go well with it.