Veal Stew with Tomato Gratin

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Veal Stew with Tomato Gratin
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
12
For the veal stew
350 grams
½ bunch
Soup vegetables (carrot, leek, parsnip) (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
¼ liter
1
3
100 grams
1 teaspoon
1 tablespoon
4 tablespoons
2
freshly ground Pepper
2 sprigs
2 sprigs
2 slices
stale Bread (crumbled)
3 slices
For the tomato gratin
6
100 grams
grated Cheese
2 tablespoons
grated Parmesan
50 grams
2 tablespoons
chopped Parsley
2 tablespoons
chopped Thyme leaves
freshly ground Pepper

Preparation steps

1.

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.

2.

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.

3.

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

4.

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.