Total preparation time: 2 h / Servings: 4 / Energy value: 465 kcal each
Senior Sauté Pan and Lid
30 cm Non-stick Frying Pan with Tempered Glass Lid
1.5 kg veal cheeks (can be substituted with thigh)
30 g flour
2 tbsp vegetable oil
300 g celery stalks
2 cloves of garlic
50 ml white wine
2 g thyme
salt and pepper
Nutritional information per 1 serving:
Protein – 54.3 g
Fat – 21.4 g
Carbs – 13.7 g
Energy value – 464.7 kcal
Cholesterol – 525 mg
Glycaemic index – 85 (high)
Remove all sinews from veal cheeks, dip pieces of meat in flour and roast in the frying pan with oil until golden-brown on both sides. Add wine and let it evaporate. If you wish to cook veal cheeks without oil, then do not dip them in flour, but prepare the frying pan instead by wiping it with oiled paper towel before roasting.
Dice all vegetables into 1 cm cubes and stir-fry them in the sauté pan without oil. Then add veal cheeks together with the juice left from roasting. Add water so that both meat and vegetables are covered and bring it to boil.
Remove the froth, add salt and pepper, lower the heat, make sure the water seal is formed – and let veal cheeks cook for 1 hour and a half.
Transfer veal cheeks to a serving plate. Strain juice from vegetable mix, season it to taste and pour over the meat.