Braised Veal with White Wine sauce 

Braised Veal with White Wine sauce

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Difficulty:moderate
Preparation:30 min
Ready in:135 min
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Ingredients

For servings

800 gramsVeal shank (such as shoulder)
2Veal bone
1Onion
1Bay leaf
4Cloves
2Carrots
1Garlic clove
4 sprigsThyme
1 sprigParsley
2 tablespoonsWine vinegar
1 teaspoonPeppercorns
2 tablespoonsButter
2 tablespoonsPastry flour
150 millilitersdry White wine
100 millilitersWhipping cream
Lemon juice
Salt
Nutmeg
freshly ground Pepper
1Egg yolk
1 tablespoonfreshly chopped Parsley

Directions

1 Rinse the meat and the bones and pat dry. Bring a large pot of water (about 3 liters) (approximately 12 cups) to a boil. Add the meat and bones and gently simmer, skimming the foam often. Peel the onion then stick the bay leaf and cloves into the onion. Peel the carrot and coarsely chop. Peel the garlic. Add the vegetables, herbs and vinegar to the pot. Add the peppercorns and simmer for 1 hour 30 minutes over low heat.
2 Melt the butter in a saucepan. Sprinkle in the flour and cook until golden brown and nutty. Deglaze with the wine and a little cream. Let simmer until thickened slightly, stirring occasionally. Add the remaining cream. Remove the veal from the braising liquid, chop into large cubes and add to the sauce. Season with lemon juice, salt, nutmeg and pepper and remove from the heat. Stir in the egg yolk and serve sprinkled with parsley.
3 Serve with noodles, if desired. 
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