(Percentage of daily recommendation)
|Calorie||403 kcal||(19 %)|
|Protein||50 g||(51 %)|
|Fat||20 g||(17 %)|
|Carbohydrates||5 g||(3 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1 g||(3 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.1 μg||(1 %)|
|Vitamin E||2.9 mg||(24 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.6 mg||(55 %)|
|Niacin||17.5 mg||(146 %)|
|Vitamin B₆||0.5 mg||(36 %)|
|Folate||31 μg||(10 %)|
|Pantothenic acid||2.4 mg||(40 %)|
|Biotin||1 μg||(2 %)|
|Vitamin B₁₂||3.4 μg||(113 %)|
|Vitamin C||14 mg||(15 %)|
|Potassium||527 mg||(13 %)|
|Calcium||146 mg||(15 %)|
|Magnesium||55 mg||(18 %)|
|Iron||4.2 mg||(28 %)|
|Iodine||4 μg||(2 %)|
|Zinc||8.5 mg||(106 %)|
|Saturated fatty acids||4.5 g|
|Uric acid||367 mg|
Peel onions and garlic and chop coarsely. Rinse lemon in hot water, wipe dry and finely grate the zest. Cut lemon in half and squeeze out the juice.
Clean the soup vegetables and cut into large pieces. Rinse the thyme and shake dry.
Rinse the veal and dry well. Generously rub all over with salt and pepper.
Heat 3 tablespoons olive oil in a roasting pan over medium heat. Add allspice, bay leaf, tomato paste, onions, garlic and lemon zest and sauté until onions are translucent. Add veal and cook until browned on all sides.
Add the soup vegetables, stock and thyme to roasting pan and bring to a boil. Cover and roast on the lower rack of preheated oven at 200°C (fan oven 180°C, gas mark 3) (approximately 400°F/convection 350°F) until meat is cooked through, about 70 minutes.
Remove veal and let cool slightly. Pass the braising liquid through a sieve into a bowl and let cool.
Finely grate the Parmesan cheese. Crumble the toast into small pieces.
Rinse the parsley, dill, chervil and basil and shake dry. Pluck leaves and place in a tall vessel.
Add the Parmesan, toast crumbs, anchovies, mustard, lemon juice and remaining oil and puree with an immersion blender.
Add enough of the strained braising liquid to make a sauce with a thick consistency. Season with salt and pepper.
Cut the veal into thin slices and serve warm with the herb sauce.