🍽️ Swabian-style Braised Veal

Name: Swabian-style Braised Veal
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g Veal (shoulder); 2 Carrots; 0.25 Celeriac; 1 Stalk Leek; 1 Onion; 2 Bay leaves; 3 Allspice berries; 200 ml dry white wine; 400 g waxy potatoes; 2 Sprigs Parsley; 20 g Butter; 2 tbsp Flour; Salt; Pepper (from the mill); 1 tbsp Lemon juice; 1 tbsp Capers

466 kcal · 30 min · 4 servings

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Ingredients

800 g Veal (shoulder)
2 Carrots
0.25 Celeriac
1 Stalk Leek
1 Onion
2 Bay leaves
3 Allspice berries
200 ml dry white wine
400 g waxy potatoes
2 Sprigs Parsley
20 g Butter
2 tbsp Flour
Salt
Pepper (from the mill)
1 tbsp Lemon juice
1 tbsp Capers

Instructions

1. Rinse the veal thoroughly and pat it dry with a kitchen towel.
2. Remove all visible fat edges and sinews from the meat.
3. Peel the carrot and the celery.
4. Cut the peeled vegetables into coarse cubes.
5. Wash the leek and shake it dry.
6. Remove the tough ends and slice the leek into rings.
7. Peel the onion.
8. Place the meat, vegetables, onion, and spices into a large pot.
9. Pour the white wine and water over the ingredients.
10. Ensure that the meat is completely covered by the liquid.
11. Bring the mixture to a boil on the stove.
12. Reduce the heat to medium.
13. Let the meat simmer gently for about 1 hour.
14. Peel the potatoes in the meantime.
15. Wash the peeled potatoes.
16. Bring salted water to a boil in a pot.
17. Add the potatoes to the boiling salted water.
18. Cook the potatoes for 25 to 30 minutes until tender.
19. Wash the parsley and shake it dry.
20. Pluck the parsley leaves from the stems.
21. Slice the parsley leaves into fine strips.
22. Remove the cooked meat from the cooking pot.
23. Set the meat aside in a warm place.
24. Pour the cooking broth through a fine sieve to clarify it.
25. Melt the butter in a clean pot.
26. Stir the flour into the melted butter.
27. Let the butter-flour mixture sweat briefly.
28. Thin the sauce with the broth that was poured through the sieve.
29. Let the sauce simmer at medium heat for 10 to 15 minutes.
30. Season the sauce with salt, pepper, and lemon juice.
31. Stir the capers into the finished sauce.
32. Drain the cooked potatoes.
33. Let the potatoes steam dry briefly in the sieve.
34. Slice the warm meat into thin slices.
35. Serve the meat with the sauce and the potatoes.

Nutrition per serving

kcal: 466
Protein: 44 g · Fett/Fat: 15 g · Carbs: 28 g