Veal Cheeks Braised in Lagrein with Shallots and Craters with Beech Puree

Season veal cheeks with salt and pepper and fry in hot oil. Add shallots, carrots, celery and garlic and fry briefly. Deglaze with wine, orange & lemon juice, add the tomatoes and cover everything just with water or veal stock. Season with thyme and rosemary, bay leaves, salt, pepper and bring slowly to a boil. Peel the potato, grate finely and add. Simmer quietly over gentle heat for 1 to 1 1/2 hours (depending on the thickness/tenderness of the meat) until the veal is tender. When the meat is tender, remove the herb sprigs. Remove the wangerln and larger pieces of vegetables. Strain the remaining vegetables with the sauce through a sieve. The potato and vegetables give the sauce a lovely creamy consistency. Add the meat and vegetables to the sauce and season again. Briefly sauté the leeks in the butter and season lightly with salt. Prepare the potatoes by boiling the potatoes in salted water. Strain the cooking water, let the potatoes steam out in a pot, then press them. Add hot milk and whipped cream, season with salt, pepper, nutmeg. Stir in cold butter, refine with beech nut oil and beech nuts.This recipe was provided by: Alfred Millerwww.wirtshaus-schoeneck.com For more info on beech seed oil, visit: www.die-feinsten-essenzen.com

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