Summary

Ingredients

• 2.3 kg roast veal, (shoulder)
• 1 bunch soup greens
• 3 carrot (s)
• 1 onion (s)
• 1 shot white wine
• 200 ml veal stock
• 1 dash cream
• Clarified butter
• salt
• pepper
• 0.5 liter ½ broth

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Instructions

1. Salt the veal and fry it in hot clarified butter in the roaster on all sides, remove from the roaster.
2. Roast the finely chopped greens, carrots and onions in the roasting pan, place the meat on top, pour the stock over them and place in the oven at about 130 ° C. Put the lid on and pour the meat over and over again.
3. After about 1/2 hour add the white wine, after about 2 hours add the veal stock. Pour over again and again.
4. Let simmer slowly for a total of approx. 4 - 5 hours at 130 - 150 °.
5. Then let the meat soak in aluminum foil for about 1/2 hour in the 50-80 ° warm oven.
6. Puree the resulting juice, season to taste. Cut the meat into slices and serve with the sauce, vegetables and e.g. rice.