Veal with fennel and celery


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat and 180°C oven


  • 2 onions
  • 2 leeks
  • 2 branches fennel
  • 1 lovely large veal knuckle
  • Bouquet garni
  • 1 tablespoon coarse salt
  • 1 teaspoon cracked pepper
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons celery seeds

1 flameproof casserole dish

1 baking dish

1 chopping board


Cut the peeled onions into four and the washed leeks in two.

Wash the branches of fennel.

Place the veal knuckle in a flameproof casserole dish, add the bouquet garni, onion, leeks, fennel, salt and pepper. Cover with water. Cook over low heat for 2 hours.

Preheat the oven to 180°C. Mix together the honey, soy sauce and celery seeds.

Place the knuckle in a baking dish, cover with the honey sauce.

Cook in the oven for 30 minutes, basting the knuckle regularly with the sauce.