For the sauce, fry the bones, add the sauce vegetables. Add tomato puree, extinguish with half of the red wine and make. Add the rest of the wine, when reduced, fill with veal jus and simmer gently for an hour. Strain and just before serving wrap cold butter (1) and season with red balsamic vinegar, do not make more.
For the filling, saute shallots in butter (2) until soft, season with thyme and lightly season with salt. Mix with butter (3), fill in the bone opening and tie the drumstick like a rolled roast. Season, sear well on all sides, place on a kitchen rack (baking sheet underneath!) and roast for 45 minutes in a heated oven at 140 degrees.
Leave the meat on the open oven door for five minutes before slicing (results in less juice loss). The roast may still be pink inside! Thomas Tellenbach serves it with an earth apple and wild garlic puree and spring vegetables tossed in butter, such as snow peas or asparagus spears.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these also stand out for their fresh taste!
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