Braised Veal in Swabian Style

Ingredients

• 800 g veal (shoulder)
• 2 carrots
• 0.25 head of celery root
• 1 stalk leeks
• 1 onion
• 2 Bay leaves
• 3 allspice berries
• 200 ml dry white wine
• 400 g waxy potatoes
• 2 sprigs parsley
• 20 g butter
• 2 tbsp flour
• Salt
• black pepper (ground fresh)
• 1 tbsp Lemon Juice
• 1 tbsp capers

Instructions

1. 1.

   Wash the meat, pat dry and remove fat and sinew strands. Peel and roughly dice the carrot and celery root. Wash the leeks, shake off water, clean and cut into rings. Peel the onion and combine it with the spices, vegetables, and meat in a pot. Pour in white wine and enough water to cover the meat completely. Bring the mixture to a boil and simmer over medium heat for about 1 hour.

2. 2.

   Meanwhile, peel, wash, and cook the potatoes in boiling salted water for 25–30 minutes. Wash the parsley, shake dry, pluck the leaves, and cut into strips. Remove the cooked meat from the broth and keep warm. Strain the broth through a sieve. Melt butter in a pot, add flour, briefly sauté, then pour in the strained broth. Simmer over medium heat for 10–15 minutes, seasoning with salt, pepper, lemon juice, and stir in capers. Drain the cooked potatoes and let them steam off briefly. Slice the meat, arrange it with the potatoes on warmed plates, sprinkle with parsley, and serve with sauce.