Veal Ragout

Ingredients

• 1 kg boneless veal shoulder
• 2 veal bones
• 250 ml dry white wine
• Salt
• 1 large onion
• 4 cloves of bay leaves
• 2 carrots
• 1 leek stalk
• 1 Garlic clove
• 1 herb bundle (e.g., parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 4 tbsp butter
• 1 tbsp flour
• 2 bunches spring onions
• 250 g small mushrooms
• juice of 1 lemon
• pepper (ground)
• 1 egg yolk
• 100 g crème fraîche

Instructions

1. 1.

   Wash and pat dry the veal shoulder. Place it with the veal bones in a large pot, add wine and enough water to cover the meat and bones. Add salt, bring to a boil, skim off foam. Peel the onion and pierce with bay leaves. Peel carrots and cut into two pieces. Clean leek, quarter lengthwise, wash. Peel garlic clove. Add vegetables with herb bouquet to the pot. Sprinkle peppercorns.

2. 2.

   Cover and simmer over low heat for 2 hours. Melt half the butter in a small saucepan. Dust flour. Heat for 2 minutes while stirring (do not brown). Remove from heat and let cool. Trim spring onions, remove greens and halve. Melt 1 tbsp butter in another pan, add 1 tbsp veal broth. Cook onions until liquid evaporates. Do not fry! Clean mushrooms, rinse briefly with cold water. In a skillet with remaining butter, lemon juice, salt and pepper, sauté for about 10 minutes while stirring. Lift veal from pot and drain.

3. 3.

   Cut into large cubes. Remove bones. Strain broth through a sieve. Add the butter-flour mixture to the broth and dissolve using a whisk. Reduce sauce to desired consistency. Whisk egg yolk, crème fraîche and 2-3 tbsp of reduced sauce together. Stir this into the sauce and mix well. Return veal pieces, mushrooms and onions to the pot. Pour sauce over them. Warm everything gently over low heat (do not boil). If you want a touch of color, slice cooked carrots into rounds and add. Serve with white rice.