Veal with Tuna Caper Sauce (Vitello tonnato)

Ingredients

• 700 g veal knuckle
• 150 ml white wine
• 2 Bay leaves
• 0.5 tsp black peppercorns
• 0.5 tsp Salt
• 2 carrots
• 1 onion
• 1 can tuna (in oil)
• 2 fresh egg yolks
• 2 tbsp capers
• 1 tbsp Lemon Juice
• 100 ml oil
• Salt
• pepper (ground)
• small capers
• lemon slices

Instructions

1. 1.

   Preheat the oven to 80°C.

2. 2.

   Add the veal knuckle, 1 l water, white wine, bay leaves, peppercorns and salt to a braising pot. Peel and cut the carrots into pieces. Roughly chop the onion and add it with the carrots to the meat. Cover and cook in the preheated oven (middle rack) for about 3-4 hours.

3. 3.

   Drain the tuna and blend with 1 tbsp oil, egg yolks and capers until smooth. Add lemon juice and drizzle in the remaining oil slowly until the sauce reaches a mayonnaise-like consistency. Season with salt and pepper.

4. 4.

   Slice the cooked veal across the grain into very thin slices and arrange on plates. Spoon the sauce over the meat and garnish with capers and lemon slices.