Steamed Veal Ribs

Ingredients

• 1500 gVeal rib
• 80 gButter
• 30 gBreadcrumbs
• 125 mlWhite wine
• 125 mlWater
• 1 pcsLemon
• 10 gSalt
• 0.5 gNutmeg

Instructions

1. 1

   Preparation

   • Trim the veal ribs: remove excess fat and expose bones halfway (do not remove completely).
   • Cut ribs to about 1.25 cm (½ inch) thickness and gently pound to even thickness.
   • Season with salt and freshly grated nutmeg.
2. 2

   Assemble and add liquid

   • Butter a tightly lidded ovenproof dish generously.
   • Arrange the ribs in the dish and dot with butter.
   • Top with lemon slices and sprinkle breadcrumbs over the meat.
   • Mix equal parts white wine and water and pour evenly over the ribs.
3. 3

   Cook

   • Cover the dish tightly (lid or foil). Place a damp cloth over the lid if available (traditional).
   • Oven: Steam/gently braise at 180 °C (160 °C fan) for 15–20 minutes until ribs are cooked and tender.
   • Stovetop: Place the covered dish over very low heat and steam for 15–20 minutes, taking care not to burn.
4. 4

   Finish and serve

   • Open the dish and let the ribs rest 3–5 minutes.
   • Portion the ribs, spoon a little of the cooking juices over them and serve hot.