Roast Leg of Veal with Chutney Gremolata

2hr 25m
Preparation/cooking time: ca. 30m + Braise: ca. 115m

For 4 people

Nutritional Information

Contains 285 Kcal, 30g Protein, 20g Carbohydrates, 9g Fat


  • 4 veal shanks (approx. 200 g each)
  • olive oil, to fry
  • 0.75 tsp. salt
  • a little pepper
  • 1 clove of garlic
  • 150 g small onions
  • 1.5 dl meat bouillon
  • 0.5 bunch flat-leaf parsley
  • 100 g mustard fruits
  • 0.5 organic lemon

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  • 1. Make shallow incisions in the skin of the veal knuckles all over. Heat the oil in a frying pan, fry the knuckles in batches for approx. 2 mins. each side, remove, season.
  • 2. 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 hours. Turn the knuckles occasionally. Remove the knuckles and keep warm. Reduce the liquid to approx. half the amount.
  • 3. Drain the spicy fruits, roughly chop, finely chop the parsley, grate the lemon zest and mix everything together. Plate up the veal knuckles and onions, drizzle with sauce, top with the Gremolata.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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