Shin of Veal with New Vegetables

Name: Shin of Veal with New Vegetables (Jarret de veau aux légumes printaniers)
Yield: For six people
Cuisine: French
Ingredients: 1.5 kg (3½ lb) shin of veal in one piece; 30 g (1 oz) butter; 2 tablespoons oil of arachide; 500 ml (¾ pint) good home-made stock or water; 500 ml (¾ pint) good home-made stock or water; 1 bouquet garni; 450 g (1 lb) peas in their pods, shelled; 450 g (1 lb) new carrots, diced; 450 g (1 lb) new potatoes, diced; 225 g (½ lb) new silver onions; 1 marrow bone; 300 ml (½ pint) double cream or crème fraîche; 300 ml (½ pint) double cream or crème fraîche; juice of half a lemon; 1 tablespoon each of chopped parsley and sage or chives; 1 tablespoon each of chopped parsley and sage or chives; 1 tablespoon each of chopped parsley and sage or chives; salt, freshly ground pepper; salt, freshly ground pepper

Jarret de veau aux légumes printaniers

Preparation info

For
six
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1.5 kg (3½ lb) shin of veal in one piece
30 g (1

Europe
France
Main course
Gluten-free
Spring

Method

Cooking the veal

Melt the butter and oil in a heavy pan and brown the shin on all sides. Season it with salt and pepper, then add the bouquet garni and the stock or water. Allow to simmer for 1½ hours.

Now add all the little vegetables and let them cook gently for 10 minutes; then add the marrow bone, seasoned with salt on its cut ends, and c