🍽️ Crispy Veal Roast with Nut and Herb Crust

Name: Crispy Veal Roast with Nut and Herb Crust
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg Veal Roast (e.g. shoulder); 1 Shallot; 2 Carrots; 200 g Leek; 5 Garlic Cloves; Salt; Pepper (from the mill); 2 tbsp Ghee; 400 ml Veal Stock; 1 Stale Rolls; 5 Thyme Sprigs; 1 Rosemary Sprig; 4 Sage Leaves; 100 g coarsely chopped Walnuts; 100 g ground Hazelnuts; 2 Egg Yolks; 50 g soft Butter; Herbs for garnish (Rosemary, Sage, Thyme)

896 kcal · 30 min · 4 servings

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Ingredients

1 kg Veal Roast (e.g. shoulder)
1 Shallot
2 Carrots
200 g Leek
5 Garlic Cloves
Salt
Pepper (from the mill)
2 tbsp Ghee
400 ml Veal Stock
1 Stale Rolls
5 Thyme Sprigs
1 Rosemary Sprig
4 Sage Leaves
100 g coarsely chopped Walnuts
100 g ground Hazelnuts
2 Egg Yolks
50 g soft Butter
Herbs for garnish (Rosemary, Sage, Thyme)

Instructions

1. Preheat the oven to 160 degrees Celsius using top and bottom heat.
2. Rinse the meat under cold running water and pat it completely dry with kitchen paper.
3. Peel the shallot and the carrots and cut them into rough chunks.
4. Clean the leek, wash it, and cut it into small pieces.
5. Peel the garlic cloves.
6. Season the meat generously with salt and pepper.
7. Heat ghee in a roasting pan and sear the meat on all sides until browned.
8. Add the prepared vegetables to the side of the roasting pan.
9. Pour some veal stock over the meat and vegetables.
10. Place the roasting pan in the preheated oven and cook the meat for about one and a half hours.
11. Turn the meat periodically during cooking to ensure even browning.
12. Add more stock if necessary, as the liquid in the pan reduces.
13. Soak the bread roll in water.
14. Strip the thyme leaves and rosemary needles from the stems.
15. Finely chop the herbs together with the sage.
16. Squeeze out the soaked bread and crumble it.
17. Mix the chopped herbs, chopped and ground nuts, egg yolks, butter, and bread in a bowl.
18. Season the nut mixture with salt and pepper.
19. Keep the nut mixture cool until ready to use.
20. Remove the meat from the oven after the cooking time.
21. Spread the nut mixture evenly over the top of the meat.
22. Return the roasting pan to the oven and finish baking the roast for another 30 minutes.
23. Finally, adjust the gravy to taste with salt and pepper.
24. Slice the meat.
25. Plate the meat slices and serve with the sauce.
26. Garnish the dish with fresh herbs and serve.

Nutrition per serving

kcal: 896
Protein: 74 g · Fett/Fat: 59 g · Carbs: 18 g