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🍽️ Creamy Veal Roast with Milk Sauce

860 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg Veal Knuckle
• Salt
• Pepper (from the mill)
• 2 tbsp Vegetable Oil
• 2 Onions
• 2 Garlic Cloves
• 250 ml Milk
• 250 ml Veal Stock
• 1 tsp Peppercorns
• 4 Juniper Berries
• 2 Bay Leaves
• 4 Spring Onions
• 400 g Ribbon Pasta
• 3 tbsp Butter
• 2 tbsp Flour
• 1 tbsp Capers
• 2 tbsp Freshly Chopped Parsley

Instructions

1. 1. Preheat the oven to 160 degrees Celsius with fan setting.
2. 2. Rinse the meat briefly under running water.
3. 3. Pat the meat completely dry with a kitchen towel.
4. 4. Season the meat generously with salt and pepper.
5. 5. Heat one tablespoon of oil in a large pot or casserole dish.
6. 6. Sear the meat on all sides until brown.
7. 7. Remove the meat from the pot and set it aside.
8. 8. Add the remaining oil to the hot pot.
9. 9. Peel the onions and garlic.
10. 10. Slice the onions into thin strips.
11. 11. Slice the garlic into thin slices.
12. 12. Fry the onions and garlic in the hot oil briefly.
13. 13. Cook the vegetables until lightly golden brown.
14. 14. Pour the milk into the pot.
15. 15. Add the meat broth.
16. 16. Crush the peppercorns in a mortar.
17. 17. Crush the juniper berries in a mortar.
18. 18. Add the crushed spices to the sauce.
19. 19. Add the bay leaves to the sauce.
20. 20. Season the sauce with salt to taste.
21. 21. Place the meat back into the sauce.
22. 22. Place the pot in the preheated oven.
23. 23. Roast the meat for about 1.5 hours.
24. 24. Wash the spring onions under cold water.
25. 25. Trim the green ends of the spring onions.
26. 26. Cut the spring onions diagonally into small pieces.
27. 27. Remove the pot from the oven after the cooking time.
28. 28. Carefully lift the meat out of the sauce.
29. 29. Wrap the meat in aluminum foil.
30. 30. Let the meat rest in the foil.
31. 31. Strain the sauce through a fine sieve.
32. 32. Fill a large pot with water.
33. 33. Salt the water generously.
34. 34. Cook the pasta in the salted water.
35. 35. Cook the pasta until al dente (firm to the bite).
36. 36. Heat two tablespoons of butter in a pot.
37. 37. Sauté the spring onions briefly in the hot butter.
38. 38. Sprinkle flour over the spring onions.
39. 39. Stir the strained sauce into the flour.
40. 40. Let the sauce reduce further if needed.
41. 41. Add a little more milk if needed.
42. 42. Stir the capers into the sauce.
43. 43. Stir the parsley into the sauce.
44. 44. Season the sauce to taste at the end.
45. 45. Remove the meat from the aluminum foil.
46. 46. Slice the meat.
47. 47. Let the meat slices sit briefly in the warm sauce.
48. 48. Drain the pasta in a colander.
49. 49. Heat a hot pan.
50. 50. Add the remaining butter to the hot pan.
51. 51. Toss the pasta in the butter.
52. 52. Plate the pasta.
53. 53. Serve the meat slices with the sauce alongside.
54. 54. Serve the dish.

Nutrition per serving

• kcal: 860
• Protein: 83 g · Fett/Fat: 21 g · Carbs: 83 g