Veal Stew with Tomato Gratin

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Veal Stew with Tomato Gratin
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Health Score:
7,8 / 10
1 hr 45 min.


For the veal stew
350 grams Veal shank
½ bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
¼ l white wine
1 bay leaf
3 peppercorns
100 grams button Mushroom
1 tsp lemon juice
1 Tbsp butter
4 Tbsps Double cream
2 egg yolks
freshly ground peppers
2 sprigs cilantro
2 sprigs Basil
2 slices stale Bread (crumbled)
3 slices Cheese
For the tomato gratin
6 tomatoes
100 grams grated Cheese
2 Tbsps grated Parmesan
50 grams breadcrumbs
2 Tbsps chopped parsley
2 Tbsps chopped thyme
freshly ground peppers
olive oil
How healthy are the main ingredients?

Preparation steps


For the veal stew, rinse veal shank. Mix soup vegetables, white wine, bay leaf, peppercorns and 1/2 liter (approximately 2 cups) water in a saucepan, add veal shank and simmer over low heat for about 1 hour. Rinse mushrooms, cut into thin slices and sprinkle with lemon juice. Heat butter in a skillet and sauté mushrooms briefly. Remove veal from pan, pat dry and cut into cubes. Boil broth from cooking veal to reduce to 1/4 l (approximately 1 cup), strain through a sieve, stir in double cream and return to a boil. Stir veal and mushrooms into broth mixture. Stir a little broth into egg yolks to temper, stir egg yolk mixture into stew and season with salt and pepper.


Cut cheese slices into quarters. Fill 12 ramekins with veal stew, top with a quarter slice of cheese and sprinkle with breadcrumbs. Bake in oven preheated to 180°C (approximately 350°F) until cheese is melted and topping is lightly browned, about 15 minutes.


For the tomato gratin, mix grated cheese, parmesan, breadcrumbs and herbs and season well with salt and pepper.


Rinse tomatoes, remove stems and cut in half crosswise. Sprinkle cheese mixture over tomatoes. Place tomatoes in a baking dish or on a baking sheet lined with parchment paper. Drizzle tomatoes with olive oil and bake in oven preheated to 180°C (approximately 350°F) until cheese is melted and topping is lightly browned, about 15 minutes. Serve tomato gratin with the veal stew.