Veal Shank Slices Under Pie Crust

Ingredients

• 1 white onion
• 3 fresh garlic cloves
• 1200 g veal shank (4 slices)
• Salt
• pepper (ground)
• 2 tbsp flour
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• 400 ml dry white wine
• 8 tomatoes
• 2 sprigs sage
• 3 sprigs thyme
• olive oil (for brushing)

Instructions

1. 1.

   For the dough, crumble yeast into a bowl, stir in sugar and about 120 ml lukewarm water until smooth. Add flour, olive oil and salt, knead into a supple dough that releases from the bowl. Cover and let rise in a warm place for about 1 hour.

2. 2.

   Peel the onion and garlic cloves. Dice the onion finely and slice the garlic thinly.

3. 3.

   Wash the meat, pat dry, slash the outer sinews several times. Season with salt and pepper, dust with flour. In a hot pan, brown on both sides in oil, then remove. Place in a shallow roasting dish. Add onions and garlic to the pan fat, sauté until translucent, stir in tomato paste and deglaze with a splash of wine. Spread over the meat and pour remaining wine. Boil tomatoes, cool, peel, quarter and seed. Distribute over the meat, season with salt and pepper. Rinse herbs, shake dry, pluck leaves and scatter over tomatoes.

4. 4.

   Preheat oven to 160°C fan.

5. 5.

   On a floured surface, knead dough again, roll out to 4‑5 mm thickness. Cut to size, place over the veal shank. Press edges firmly. Prick dough several times with a fork. Trim or cut decorative shapes from scraps, arrange on top and brush with olive oil. Bake in oven for about 1½ hours until golden brown.