Parry the cheeks (i.e. remove fat and tendons), and cut the vegetables into coarse cubes. Season the meat and brown it in a roasting pan with oil. Remove the meat and brown the vegetables in the roasting pan. Then add the herbs and spices and extinguish with red wine (acidic, e.g. Pinot Noir). Reduce the wine by half and add the meat and the stock. Simmer everything together on low heat until the meat is tender. Cool the meat in the sauce, then scoop it out and reduce the sauce to the desired consistency. Before serving, warm the veal cheeks again in the sauce. Accompaniment: All kinds of cabbage (e.g. red cabbage), leek, celery or – for those who prefer Mediterranean dishes – eggplant puree or fried artichoke hearts can be served as an accompaniment.
Our tip: It is best to use fresh herbs for a particularly good aroma!