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Veal Roast with Woodland Mushrooms

  • Family dish
  • for 6 persons
  • Preparation 15 min
  • Cooking time 40 min
Agneau aux légumes

Chef's tip :

The pan can be deglazed with a little water if necessary.

Ingredients :

  • 1 kg (2.2 lb) cushion or hind of veal
  • 1 ox bone or tail
  • 1 large yellow onion
  • 400 g (14 oz) wild mushrooms
  • 60 g (2 oz) butter
  • salt and ground black pepper

Preparation :

  1. Peel and finely chop the onion. Melt the butter in the cocotte and add the ox bone or tailchopped into small pieces. Add the chopped onion and brown for approx. 5 min.
  2. Then add the veal and brown it on all sides. Cover and reduce the heat.
  3. Whilst simmering, wash and drain the mushrooms, then put them into the cooker 20 minutes before the meat is cooked; season with salt and ground pepper.
  4. Once cooked, slice the veal and serve hot with the mushroom garnish and the cooking juices (these may be deglazed with a little water beforehand).
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