Veal Ragout French Style

Ingredients

• 1 kg deboned veal shoulder
• 2 veal bones
• 250 ml dry white wine
• Salt
• 1 onion
• 4 cloves
• 3 Carrots
• 1 Garlic clove
• herbs (parsley, bay leaf, thyme)
• 1 tsp peppercorns
• 5 tbsp butter
• 2 tbsp wheat flour Type 1050
• 1 stalk leek
• 200 g small onions (e.g., pearl onions)
• 1 egg yolk
• 100 g crème fraîche
• 2 tbsp freshly chopped parsley
• Lemon juice
• mixed pepper

Instructions

1. 1.

   Wash and pat dry the veal shoulder. Place it with the veal bones in a large pot, pour in the wine, and add enough water to cover the meat and bones. Bring to a boil and skim off any foam that rises.

2. 2.

   Peel the onion and pierce it with the cloves. Peel the carrots and cut two into coarse cubes (set one carrot aside). Peel the garlic clove. Add the vegetables and herbs to the pot with the meat. Sprinkle in the peppercorns, cover, and simmer over low heat for 1.5–2 hours.

3. 3.

   Melt half of the butter in a saucepan. Dust the flour, let it foam, then deglaze with some cooking liquid. Remove from heat and allow to cool.

4. 4.

   Wash, trim, and finely dice the leek. Peel the onions. Dice the remaining carrot finely and sauté with the leek and onions in 1 tbsp butter until translucent. Deglaze with a bit of veal broth and simmer for 2–3 minutes over low heat.

5. 5.

   Lift the veal from the pot and let it drain. Cut into large cubes and brown in the remaining butter. Remove the bones from the broth, strain through a sieve. Add about 400 ml of the strained broth to the butter‑flour mixture, whisk in, and bring to a boil. Reduce the sauce to the desired consistency or add more broth.

6. 6.

   Whisk together the egg yolk with crème fraîche and 2–3 tbsp of the reduced sauce. Stir this into the simmering sauce without boiling further. Return the veal, parsley, and vegetables to the pot, pour in the sauce, and gently warm over low heat (do not boil).

7. 7.

   Season with salt, lemon juice, and mixed pepper. Sprinkle with parsley and serve with rice if desired.