Braised veal

Ingredients

• 1000 gVeal
• 30 gButter
• 200 mlWhite wine
• 300 mlWater
• 50 gLemon
• 1 gBay leaf
• 8 gSalt

Instructions

1. 1

   Preparation

   • Briefly blanch the veal: rinse under hot water and pour boiling water over it for 1–2 minutes, then drain. (Removes impurities and firms the surface slightly.)
   • Wash the lemon. Grate some zest and cut the lemon into thin slices.
2. 2

   Braising

   • Place the meat in an ovenproof casserole or braising pot. Add butter, bay leaves, lemon zest, lemon slices and salt.
   • Pour in the wine and water, cover tightly and braise over very low heat (simmer) for 90–120 minutes until tender. If the liquid reduces too quickly, add a little water or wine.
   • Occasionally lift the lid briefly, baste the meat with the cooking liquid and shake the pot to prevent sticking.
3. 3

   Reduce and serve

   • When the meat is tender, remove the lid and increase the heat slightly. Reduce the sauce by shaking the pot and basting the meat until the sauce is glossy and slightly browned.
   • Slice the veal, spoon over the reduced sauce and garnish with lemon slices.