Pot roast veal in walnut sauce is a winter dinner classic that takes over when zucchini, aubergine, peppers and other summer vegetables are out of season.
Walnut sauce goes well with all kinds of meat, whether red like beef and lamb or white such as chicken, pork and rabbit. The recipe is probably of Ligurian origin, as it is other served with pansotti pasta.
1 kg veal filet
1 shallot onion
1 celery stick
4 bay leaves
200 g walnuts
250 ml double cream
250 ml beef stock
Olive oil, salt, pepper
Peel shallot and carrot. Trim celery stick and chop all the vegetables finely.
Heat up the olive oil and brown the meat evenly on all sides.
Add the vegetables and fry a little more, before adding the lemon juice, beef stock, walnuts and cream.
Season with bay leaves, rosemary, salt and pepper.
Leave the pot roast veal to simmer for 45 minutes or more, depending on the quality of the meat.
Remove the meat, the lemon and the bay leaves from the pot, and blend the cooking liquids to a thick sauce.
Carve the pot roast veal in slices topped with walnut sauce.
Serve the pot roast veal with walnut sauce with boiled or roasted potatoes and roots.
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