Veal Shank Slices

Peel and finely dice the onions and garlic. Remove peel from carrots, clean celery, cut both into 1/2 cm cubes.

Soak raisins in aceto balsamico.

2. season veal shank slices with salt and pepper and sear on both sides in olive oil in a roasting pan. Remove from the roaster to a work bowl. Sauté the vegetables (without raisins), extinguish with the red wine and cook completely. Add the veal stock, thyme and rosemary and bring to a boil. Repeatedly add the slices of veal shank and steam in the heated oven at 180 degrees on the 2nd rack from the bottom for 2 hours, half an hour (gas 2-3, convection oven 2 hours, 15 min at 160 degrees ). Halfway through cooking, turn the meat to the other side, add the raisins with the aceto balsamico and baste a few times with the liquid during cooking.

Pluck the parsley leaves from the stems, chop them finely and sprinkle them over the veal shank slices just before serving. Serve with a mixed leaf salad with artichokes and white bread.

Our tip: Use high-quality red wine for a particularly fine taste!

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