Braised Veal Shank Slices in Red Wine Sauce

Ingredients

• 1000 g veal shank (4 slices)
• Salt
• freshly ground pepper
• flour
• 2 onions
• 1 Garlic clove
• 1 Carrot
• 1 parsley root
• thyme
• 6 tbsp Olive oil
• 2 Bay leaves
• 2 cloves
• 500 ml robust red wine
• 1 glass veal stock
• 1 tbsp Tomato Paste
• Lemon juice
• a pinch of sugar

Instructions

1. 1.

   Season the veal shank slices with salt and pepper. Dust lightly with flour. Peel and dice onions and garlic. Peel and chop carrot and parsley root. Rinse thyme leaves. Heat olive oil in a braising pot. Brown the veal slices on both sides. Add onions, garlic, vegetables, thyme, bay leaves, and cloves; sauté briefly. Deglaze with red wine. Pour in veal stock and stir in tomato paste. Cover and braise in a preheated oven at 180 °C (gas: level 2‑3, fan: 160 °C) for about 1 ½ to 1 ¾ hours, turning the slices 2–3 times.

2. 2.

   Take the veal shank slices out of the stock. Strain the stock through a sieve. Season with salt, pepper, lemon juice, and sugar. Plate the slices with the sauce together.