Cut the bacon into strips and solidify in the freezer for 60 min. Skin the veal and lard it with the bacon. Rub the meat all around with salt and pepper and brown it in a roaster in the heated light butter all around.
Remove the meat. Sauté the bones and the chopped vegetables, onion and garlic in the saucepan. Repeatedly add the meat and a quarter of a liter of boiling beef broth.
Preheat the oven to 210 degrees. Put the saucepan without the lid on the lower shelf of the oven and cook for 60 to 80 minutes. In between, keep basting the meat with the clear soup. In the last 10 minutes, brush the meat thickly with sour whipped cream.
Remove the pot from the oven and keep the meat warm. Remove the bones, strain the vegetables and stock through a sieve. If necessary, add more clear soup and let it bubble up. Stir remaining sour cream into sauce and season to taste. Serve meat with sauce and dumplings.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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