Roast leg of veal with chutney Gremolata

Roast leg of veal with chutney Gremolata

Total: 2 hr 25 Min. | Active: 30 Min.
Nutritional value / people: 285 kcal
, Fat: 9 g
, Carbohydrate: 20 g
, Protein: 30 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Meat & sauce

4 veal shanks (approx. 200 g each)
olive oil, for frying
¾ tsp salt
a little pepper
1 garlic clove
150 g small onions
1 ½ dl meat bouillon
100 g mostarda (candied fruit with mustard)
½ bunch flat-leaf parsley
½ organic lemon


100 g mostarda (candied fruit with mustard)
½ bunch flat-leaf parsley
½ organic lemon
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How it's done

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Meat & sauce

Make shallow incisions in the skin of the veal shanks all over. Heat the oil in a frying pan, fry the shanks in batches for approx. 2 mins. each side, remove, season.

Crush the garlic, halve the onions. Place a little oil in the frying pan, sauté the garlic and onions, pour in the stock, bring to the boil. Return the meat to the pan, cover and braise for approx. 1 3/4 hrs. Turn the shanks occasionally. Remove the shanks and keep warm. Reduce the liquid to approx. half the amount.


Drain the mostarda, roughly chop, finely chop the parsley, grate the lemon zest and mix everything together. Plate up the veal shanks and onions, drizzle with sauce, top with the Gremolata.

Good to know
Tip: Use 75 ml of white wine and 75 ml of stock.
Serve with: Toasted white bread.


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