Stew of Braised Veal Cheeks and Lentils

Season the veal cheeks with salt and pepper and brown them on all sides in a saucepan with clarified butter. Add the diced onion, sauté and fill with 1/2 liter of vegetable soup. Add the bay spice and steam everything together for 40 min.

Sauté the diced shallots in a saucepan with clarified butter, add the lentils and fill up with the remaining vegetable soup. Add garlic, thyme and season with a little bit of salt. Soften the lentils in about 15-20 min. Towards the end of the cooking time, add the carrot cubes.

Remove the veal cheeks from the stock, cut into bite-sized pieces. Remove the bay leaf spice and blend the stock. Add the lentils with the liquid and the veal cheeks, simmer for 2-3 minutes, season and serve.

Serve with buttered bread.

Tip: Instead of clarified butter, you can also use butter in most cases.

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