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🍽️ Classic light veal ragout

680 kcal · 30 min · 4 servings

Ingredients

• 1 kg boned veal shoulder
• 2 veal bones
• 250 ml dry white wine
• salt
• 1 onion
• 4 cloves
• 2 carrots
• 1 garlic clove
• kitchen herbs (parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 5 tbsp butter
• 2 tbsp flour
• 400 g small onions (e.g. pearl onions)
• 1 egg yolk
• 100 g crème fraîche
• lemon juice
• pepper (from the mill)
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the veal shoulder thoroughly and pat it dry with a kitchen towel.
2. 2. Place the meat together with the veal bones in a large pot.
3. 3. Pour the wine over it and fill the pot with enough water to cover everything completely.
4. 4. Lightly salt the liquid and bring it to a boil.
5. 5. Remove the rising foam with a spoon.
6. 6. Peel the onion and stud it with cloves.
7. 7. Peel the carrots and halve them.
8. 8. Peel the garlic clove.
9. 9. Add the prepared vegetables along with the bouquet garni (a bundle of herbs) to the meat in the pot.
10. 10. Sprinkle in the peppercorns.
11. 11. Cover the pot and let the meat braise on low heat for about 1.5 to 2 hours.
12. 12. Melt half of the butter in a small saucepan.
13. 13. Dust the butter with the flour and let the mixture foam briefly.
14. 14. Deglaze the mixture with some of the cooking liquid.
15. 15. Remove the saucepan from the heat and let the sauce cool down.
16. 16. Melt 1 tablespoon of butter in another small saucepan.
17. 17. Fry the peeled small onions in it.
18. 18. Deglaze the onions with some veal stock and let them simmer until tender.
19. 19. Remove the veal from the large pot and let it drain.
20. 20. Cut the meat into large cubes.
21. 21. Brown the meat cubes in the remaining butter.
22. 22. Remove the bones from the meat.
23. 23. Pour the remaining broth through a fine sieve into a clean pot.
24. 24. Add the prepared butter-flour mixture to the hot broth.
25. 25. Whisk the mixture smoothly with a whisk until it has completely dissolved.
26. 26. Let the sauce simmer further to thicken, depending on your desired consistency.
27. 27. Whisk the egg yolk with the crème fraîche.
28. 28. Take 2 to 3 tablespoons of the hot sauce and mix it well with the egg yolk.
29. 29. Pour the egg yolk mixture back into the sauce and stir everything well.
30. 30. Return the browned veal and the onions to the braising pot.
31. 31. Pour the finished sauce over it.
32. 32. Warm everything up on low heat, but do not let it boil again.
33. 33. Season the ragout with salt, lemon juice, and pepper.
34. 34. Sprinkle the dish with fresh parsley.
35. 35. Serve the ragout with white bread as desired.

Nutrition per serving

• kcal: 680
• Protein: 52 g · Fett/Fat: 38 g · Carbs: 12 g