Veal in Swabian Style

Ingredients

• 800 g veal (e.g., shoulder)
• 2 veal bones
• 1 onion
• 1 bay leaf
• 4 cloves of mace
• 2 carrots
• 1 clove garlic
• 4 sprigs thyme
• 1 sprig parsley
• 2 tbsp white wine vinegar
• 1 tsp peppercorns
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 100 ml heavy cream
• Lemon juice
• Salt
• nutmeg
• pepper (ground)
• 1 egg yolk
• 1 tbsp freshly chopped parsley

Instructions

1. 1.

   Wash and pat dry the meat and bones. Bring about 3 l of water to a boil in a large pot, add the meat with the bones, and let it simmer gently. Skim off the foam. Peel the onion and skewer it with the bay leaf and mace. Roughly dice the carrots. Peel the garlic clove. Add the vegetables together with herbs and vinegar to the pot so everything is well covered. Sprinkle in peppercorns. Let it steep on low heat for about 1.5 hours.

2. 2.

   Melt butter in a small saucepan. Whisk in flour, allow it to foam, then deglaze with white wine and some of the broth. Stir occasionally until slightly thickened. Add cream. Lift veal from the broth, let it drain, cut into large cubes, and add to the sauce. Season with lemon juice, salt, nutmeg, and pepper, then remove from heat. Whisk in egg yolk and sprinkle with parsley before serving.

3. 3.

   Serve with spätzle if desired.