Roasted Veal Shanks with Olives and Sage

Remove the veal shank and cut it into the individual muscle parts.

Peel and dice the carrot, onion and celery. Rinse the tomatoes, remove the stalks and cut off the tomatoes.

Preheat the stove to 140 degrees. Season the veal shanks with salt and pepper and brown them in olive oil in a roasting pan. Stir in the paradeis pulp, extinguish with a third of the white wine and reduce to syrupy consistency. Repeat the process twice. Add the vegetable bites and pour in the clear soup. Steam the meat in the heated stove for about 1 1/2 hours until tender.

15 minutes before the end of the cooking time, add the garlic clove, the lemon zest, the bay leaf, the chili pepper and the sage leaves.

Halve the olives and cut the dried tomatoes into strips.

Remove the veal from the braising sauce and set aside, strain the sauce through a sieve. Stir in the butter and season the sauce with salt and freshly ground pepper. Add the meat, the dried tomatoes and the olives to the sauce.

Cut the bacon into strips and fry in a frying pan in the oil until crispy. Drain on kitchen roll. Divide the meat with the sauce evenly on preheated plates and garnish with the bacon.

To preserve a very tender meat, the pieces of veal must be steamed very gently at low temperature.

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