- For the stew
- 800 grams Veal shank (neck or shoulder)
- 500 milliliters Red wine
- 1 Cinnamon stick
- 3 cloves
- 2 fresh bay leaves
- 4 tablespoons olive oil
- 800 grams shallots
- 4 garlic (peeled)
- 4 Beefsteak tomato
- 1 pinch sugar
- For garnish
- 1 plucked Fresh herbs (such as rosemary and oregano)
Rinse the meat, pat dry and cut into large cubes. Place in a bowl and pour in the red wine until it is well covered. Add the cinnamon, cloves and bay leaves, cover and refrigerate for a few hours or overnight.
Pour through a sieve and save the wine. Fry the meat in portions in hot oil in a pot or roasting pan. remove the meat and set aside.
Peel the shallots and garlic. Sauté until translucent in the pot. Blanch the tomatoes in boiling water, rinse in cold water, peel, quarter, remove the stem and dice. Add to the pot with the shallots, cook briefly, then add the meat cubes back into the pot. Pour in the wine together with the spices. Season with salt, pepper and sugar, cover and simmer for about 1 1/2 hours. Add water as necessary and stir occasionally.
Season again and garnish with fresh herbs.
Serve in bowls with fresh bread as desired.