- 1 kilogram Veal roast
- Salt and freshly ground pepper
- 150 grams green unripe Gooseberry
- 100 grams Shallots
- 3 tablespoons Vegetable oil
- 1 tablespoon Sugar
- 1 pinch Cinnamon
- 1 generous portion of White wine
- 400 milliliters Veal stock
- 125 milliliters Whipping cream
- 3-4 tbsp Sauce/gravy thickener
Rinse the veal, place in boiling salted water and simmer for 45 minutes over medium heat.
Meanwhile, rinse the gooseberries. Peel the shallots. Remove the meat, pat dry and season with salt and pepper.
Heat the oil and sear the meat on all sides. Add the gooseberries and shallots and sauté briefly. Sprinkle with sugar and sauté until caramelized. Add the cinnamon and then deglaze with the white wine. Add the veal stock, cover and cook over low heat for 45 minutes.
Remove the meat from the pan, cover and let rest for 10 minutes. Stir the cream into the pan drippings and bring to a boil. Whisk the cornstarch with a little warm until smooth, add to the pan and bring back to a boil, stirring. Cook until thickened and season with salt and pepper. Slice the meat, arrange on a serving platter and spoon the sauce around the meat. Serve with dumplings, if desired.