For 4-6 persons
Preparation time: 30 minutes
Frying time: 2 hours


  • 1 veal shank (ca. 2 kg)
  • 150 g back bacon
  • salt
  • black pepper from the mill
  • 1 ts dried thyme
  • 2 cups broth
  • 1 ts cornstarch
  • 0,5 l sweet cream
  • 0,5 l white wine


a bunch of parsley


Wash the veal shank with cold water and cut the back bacon into thn slices.

Spice the veal shank with salt, pepper and thyme. Inlay ¾ of the bacon slices into
a roasting dish, then put the veal shank on them and cover it with the remaining bacon slices.
Put the cap on it and fry it in the oven for 40 minutes at a temperature of 200°C.
Pour in 1 cup of broth and then stew it in the closed roasting dish for another 40 minutes.
Remove the cap and cook it for another 40 minutes at a temperature of 180 °C.
Pour the sauce over sometimes.
Take the veal shank out of the roasting dish, fill in the remaining broth and thicken it with the
cornstarch. Season it with the white wine.

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