Veal Lachs with Mushroom Vegetables

Ingredients

• 1 kg veal steak (with bone)
• Salt
• black pepper (freshly ground)
• 300 ml veal stock
• 1 onion
• 4 Garlic cloves
• 100 ml dry white wine
• 1 Carrot
• 40 g celery (1 piece)
• 0.5 bunch Parsley
• 500 g mixed forest mushrooms
• Salt
• Pepper
• 2 tbsp butter
• 1 tbsp Lemon Juice
• 1 Garlic clove
• 1 tsp chopped parsley

Instructions

1. 1.

   Rub the meat with salt and pepper. Peel and chop the onion and garlic. Peel and cut the carrot and celery into pieces. Wash and chop the parsley. Place onions, garlic, carrots, and celery in a roasting pan, mix in half of the parsley, place the meat on top, pour wine and veal stock over it, and put the pan in a preheated oven (200 °C conventional; 170 °C fan). Braise the meat for about 70–80 minutes, basting with the cooking liquid every now and then. If it browns too quickly, cover the steak with foil. Remove the cooked meat from the pan, strain the juices and vegetables through a sieve, collect the liquid, season, and thicken if desired. Sprinkle the remaining parsley over the meat before serving.

2. 2.

   Clean the mushrooms and either leave them whole or cut into bite‑sized pieces depending on size. Peel and finely chop the garlic. Quickly sauté the mushrooms and garlic in hot butter, season with salt, pepper, and lemon juice, and serve sprinkled with parsley.