Veal Cheeks with Young Vegetables                                         Main Course


Serves 4


1 kg                             veal cheeks


sunflower oil



1                                 carrot

1                                 onion

¼                                celery

3                                 shallots

sunflower oil

30 g                          tomato paste

500 ml                     red wine

500 ml                     Madeira

500 ml                     veal stock (see basic recipes)

10                             crushed peppercorns

2                                bay leaves

1                                spring thyme and rosemary

50 g                          dried yellow boletuses

some                        butter


1                                carrot

1                                zucchini

¼                               celery root







Trim, portion, salt and flour veal cheeks, then sear in oil

To make the stock, wash vegetables, cut into small pieces and sauté in sunflower oil. Add tomato paste and red wine and let boil down. Add Madeira and reduce again.

Top off with veal stock and add veal cheeks. Add peppercorns, bay leaves, thyme, rosemary and yellow boletuses and simmer in the oven for 2 hous at 220° C.

Add cut vegetables for the last 10 minutes.

Remove veal cheeks and cut vegetables, strain sauce, bind with butter and season to taste with salt and red wine if necessary.

To finish:

Place veal cheeks with sauce on warmed plates and garnish with cut vegetables.