Season the veal shank with salt and pepper, make a quantity of bread rolls, cheese, the herbs as well as the egg and fill it into the veal shank. Close with pins or possibly string.
Put the root vegetables into a roaster, add red wine, garlic, sage, thyme, paradeis pulp into the roaster, put the veal rump on top and put it into the hot oven (approx. 180 degrees), after half an hour reduce the temperature to 150-160 degrees, cook the rump until the core temperature reaches 60o degrees (approx. 45-60 min, depending on the oven power).
Take out the hip, maybe wrap it in aluminum foil and let it rest a little bit, put the contents of the pot (stock and vegetables) into the hand mixer form and grind finely, and bring it to the table like this or spread it through a sieve as you like (take out sage and thyme stems beforehand) Serve with pasta and Vogerlsalat.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!