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🍽️ Veal shanks baked under a pastry lid

622 kcal · 30 min · 4 servings

Ingredients

• 1 white onion
• 3 fresh garlic cloves
• 1200 g veal shank (4 slices)
• salt
• pepper (from the mill)
• 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. Crumble the yeast into a bowl.
2. 2. Stir in the sugar and about 120 milliliters of lukewarm water until smooth.
3. 3. Add the flour, olive oil, and salt.
4. 4. Knead everything into a soft dough that pulls away from the sides of the bowl.
5. 5. Cover the bowl.
6. 6. Let the dough rise in a warm place for about 1 hour.
7. 7. Peel the onion and the garlic cloves.
8. 8. Cut the onion into fine dice.
9. 9. Cut the garlic into thin slices.
10. 10. Wash the meat and pat it dry.
11. 11. Score the outer tendons several times.
12. 12. Season the meat with salt and pepper.
13. 13. Dust it lightly with flour.
14. 14. Brown it in a hot pan with oil on both sides.
15. 15. Remove it.
16. 16. Place it in a shallow casserole dish.
17. 17. Add the onions and garlic to the frying fat.
18. 18. Sauté until translucent.
19. 19. Stir in the tomato paste.
20. 20. Deglaze with a splash of wine.
21. 21. Distribute the mixture over the meat.
22. 22. Pour in the remaining wine.
23. 23. Blanch the tomatoes with boiling water.
24. 24. Shock them in cold water.
25. 25. Peel them.
26. 26. Quarter them.
27. 27. Remove the seeds.
28. 28. Distribute the tomatoes over the meat.
29. 29. Season to taste.
30. 30. Preheat the oven to 160 degrees Celsius fan-forced.
31. 31. Knead the dough well again on a floured work surface.
32. 32. Roll it out to a thickness of 4 to 5 millimeters.
33. 33. Cut it to size to cover the meat.
34. 34. Place it on top.
35. 35. Press the edges firmly.
36. 36. Prick the dough several times with a fork.
37. 37. Cut decorations from the scraps as desired.
38. 38. Place them on the dough.
39. 39. Brush everything with olive oil.
40. 40. Bake the dish in the oven for about 1.5 hours until golden brown.

Nutrition per serving

• kcal: 622
• Protein: 61 g · Fett/Fat: 29 g · Carbs: 12 g