Braised Veal Shank

Ingredients

• 800 g slices of veal shank (4 slices)
• Salt
• freshly ground pepper
• a little flour
• 4 tomatoes
• 1 Carrot
• 2 onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 2 tbsp butter
• 6 sprigs Thyme
• 2 tsp Tomato paste
• 250 ml red wine
• 1 glass (400 ml) veal stock
• thyme for garnish

Instructions

1. 1.

   Season the veal shanks with salt and pepper. Dust lightly with flour. Rinse the tomatoes and chop them small. Peel and roughly dice the carrot. Peel and cube the onions and garlic.

2. 2.

   Heat olive oil in a roasting pan. Brown the veal slices on both sides. Remove the slices and set aside. Reduce heat. Add butter to the pan. Sauté the onions, garlic, and carrot. Add tomatoes and thyme, then simmer briefly. Stir in tomato paste, pour in red wine and veal stock. Return the veal slices to the pan. Cover and braise in a preheated oven at 180 °C (gas: level 2‑3, fan: 160 °C) for about 1½–2 hours.

3. 3.

   Remove the veal slices from the pan. Strain the cooking liquid through a sieve with the vegetables. Season with salt and pepper. Serve garnished with thyme.