Roast Veal Leg with Gremolata Chutney

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

For 4 people

Nutritional Information

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


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

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  • Fleisch & Sauce

    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.
  • Gremolata

    Senffrüchte abtropfen, grob hacken, Petersilie fein schneiden, Zitronenschale abreiben, alles mischen. Haxen und Zwiebeln anrichten, mit Sauce beträufeln, Gremolata darauf verteilen.
  • Dazu passt:

    geröstetes Weissbrot.

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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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