Veal Roast with Walnut Crust

Ingredients

• 1 kg veal roast (e.g., shoulder)
• 1 Shallot
• 2 carrots
• 200 g leeks
• 5 garlic cloves
• Salt
• Pepper (freshly ground)
• 2 tbsp clarified butter
• 400 ml veal stock
• 1 stale roll
• 5 thyme sprigs
• 1 rosemary sprig
• 4 Sage leaves
• 100 g coarsely chopped walnuts
• 100 g ground hazelnuts
• 2 egg yolks
• 50 g soft butter
• herbs for garnish (rosemary, sage, thyme)

Instructions

1. 1.

   Preheat the oven to 160°C with upper and lower heat.

2. 2.

   Wash and pat dry the meat. Peel and roughly chop the shallot and carrots. Clean, wash, and cut the leeks into small pieces. Separate the garlic cloves.

3. 3.

   Season the meat with salt and pepper and sear it on all sides in hot clarified butter in a roasting pan. Add the vegetables to the side of the pan, pour over some veal stock, and bake in the preheated oven for about 1.5 hours. Turn the meat several times during cooking and add more stock as needed.

4. 4.

   Meanwhile soak the stale roll in water. Strip thyme leaves and rosemary needles from the stems and finely chop the sage. Mix the herbs with the chopped and ground nuts, egg yolks, butter, and crumbled roll; season with salt and pepper, then refrigerate.

5. 5.

   After the initial cooking time, spread the walnut mixture over the top of the meat and bake for an additional 30 minutes until done.

6. 6.

   Season the pan sauce with salt and pepper and serve the sliced roast drizzled with the sauce. Garnish with fresh herbs.