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Roast leg of veal with chutney Gremolata
30 m active | 2 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 285
  • Fat about 9g
  • Carbohydrates about 20g
  • Protein about 30g
This is needed
This is needed for 4 people
Meat & sauce
  • 4 veal shanks (approx. 200 g each)
  • olive oil, for frying
  • 0.75 tsp salt
  • a little pepper
  • 1 garlic clove
  • 1.5 dl meat bouillon
  • 150 g small onions
  • 0.5 organic lemon
  • 0.5 bunch flat-leaf parsley
  • 100 g mostarda (candied fruit with mustard)
Gremolata
  • 0.5 bunch flat-leaf parsley
  • 100 g mostarda (candied fruit with mustard)
  • 0.5 organic lemon
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And that's how it's done
And that's how it's done
Meat & sauce
Make shallow incisions in the skin of the veal shanks all over. Heat the oil in a frying pan, fry the shanks in batches for approx. 2 mins. each side, remove, season. Crush the garlic, halve the onions. Place a little oil in the frying pan, sauté the garlic and onions, pour in the stock, bring to the boil. Return the meat to the pan, cover and braise for approx. 1 3/4 hrs. Turn the shanks occasionally. Remove the shanks and keep warm. Reduce the liquid to approx. half the amount.
Gremolata
Drain the mostarda, roughly chop, finely chop the parsley, grate the lemon zest and mix everything together. Plate up the veal shanks and onions, drizzle with sauce, top with the Gremolata.

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