Roast Leg of Veal with Pumpkin

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

For 4 people

Nutritional Information

Contains 298 Kcal


  • 4 veal shanks (approx. 250 g each)
  • 1 tsp. salt
  • a little pepper
  • clarified butter to fry
  • 2 tbsp. white flour
  • 400 g pumpkin (z.B. Butternut; ergibt ca. 320 g), in ca. 7 mm dicken Scheiben
  • 2 onion, finely chopped
  • 2 clove of garlic, pressed
  • 2 carrots, cut into small cubes
  • 2 tbsp. tomato puree
  • 3 dl red wine (e.g. Chianti)
  • 2 dl meat bouillon
  • 2 sprig rosemary
  • 2 bay leaves
  • 0.5 tsp. sugar
  • salt and pepper to taste

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  • Make several small incisions in the skin of the veal knuckles. Season the meat. Heat the clarified butter in a frying pan. Coat the knuckles in the flour in batches and fry for approx. 2 mins. each side. Remove, reduce the heat. Wipe the cooking fat from the pan and add a little clarified butter. Sauté the pumpkin for approx. 3 mins., then remove from the pan. Sauté the onions and garlic in the same pan, add and briefly cook the carrots and tomato puree. Pour in the wine and stock, bring to the boil. Add the rosemary, bay leaf and sugar, reduce the heat. Return the meat to the pan, cover and cook on a low heat for approx. 1 3/4 hours. Return the pumpkin pieces to the pan and cook for about another 15 mins., season. Remove the rosemary and bay leaves.

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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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