Roast leg of veal with chutney Gremolata

Total time: 2hr 25m
Preparation Time: 30m

For 4 people

Nutritional Information

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


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

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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.
  • Gremolata

    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.
  • Serve with:

    Toasted white bread.

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Products used in this recipe

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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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