Name: Veal with fennel and celery
Prep time: 5 min
Cook time: 2 h 30 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: French
Ingredients: 2 branches fennel; 1 lovely large veal knuckle; Bouquet garni; 2 onions; 2 leeks; 3 tablespoons honey; 1 teaspoon cracked pepper; 1 tablespoon coarse salt; 3 tablespoons soy sauce; 2 tablespoons celery seeds

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

About

Ingredients

2 onions
2 leeks
2 branches fennel

Method

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</