← All recipes

🍽️ Tender Veal Roast in Herb-Wine Marinade with Colorful Vegetables

680 kcal · 120 min · 4 servings

Ingredients

• 1.5 kg Veal Roast (from the leg)
• 1 bunch Soup Vegetables (cut small)
• 2 Onions (coarsely chopped)
• 1 unsprayed Lemon (zested)
• 1 tsp Fennel Seeds
• 375 ml dry White Wine
• 2 tbsp Ghee
• 1 jar Veal Stock (400 ml)
• 125 ml Heavy Cream
• Asparagus (600 g each of green and white)
• 400 g Carrots
• Salt
• Sugar
• 3 tbsp Butter
• fresh Chervil

Instructions

1. 1. Chop the soup vegetables, onions, fennel, and lemon zest finely.
2. 2. Mix the vegetables with the white wine to create the marinade.
3. 3. Place the veal roast and the marinade into a large freezer bag.
4. 4. Seal the bag tightly.
5. 5. Place the bag in the refrigerator for one to two days.
6. 6. Turn the bag occasionally to ensure the meat marinates evenly.
7. 7. Take the veal roast out of the marinade.
8. 8. Pat the meat dry with a kitchen towel.
9. 9. Rub the meat lightly with salt and pepper.
10. 10. Heat ghee (clarified butter) in a casserole dish.
11. 11. Sear the veal roast on all sides until golden brown.
12. 12. Deglaze the meat with the marinade.
13. 13. Pour in veal stock.
14. 14. Cover the casserole dish.
15. 15. Braise the meat on low heat for about one and a half hours.
16. 16. Remove the finished roast from the pot.
17. 17. Wrap the meat in aluminum foil.
18. 18. Place the meat in the warm oven at 80 degrees Celsius.
19. 19. Pour the roast jus through a fine sieve into a wide pot.
20. 20. Reduce the liquid to half its volume over high heat.
21. 21. Pour in cream.
22. 22. Let the sauce reduce briefly again.
23. 23. Season the sauce with salt and pepper to taste.
24. 24. Wash the asparagus thoroughly.
25. 25. Peel the white asparagus completely.
26. 26. Cut off the woody ends of the white asparagus.
27. 27. Peel only the bottom third of the green asparagus.
28. 28. Wash and peel the carrots.
29. 29. Cut the carrots into uniform sticks about 0.5 centimeters thick.
30. 30. Cook the white asparagus in salted water with one teaspoon of sugar and one tablespoon of butter for 20 minutes.
31. 31. Add the green asparagus to the cooking water about five minutes later.
32. 32. Cook the carrots in salted water until al dente.
33. 33. Slice the meat.
34. 34. Melt butter in a small pan.
35. 35. Pour the warm melted butter over the vegetables.
36. 36. Serve the meat slices together with the sauce.
37. 37. Serve small boiled potatoes as a side dish.

Nutrition per serving

• kcal: 680
• Protein: 52 g · Fett/Fat: 38 g · Carbs: 22 g