- 120 g knuckle
- 120 g chuck
- 120 g flank
- 120 g shoulder veal
- 4 pencil leeks
- 4 sticks celery
- 1 bunch carrots with tops
- 1 bunch salad onions
- 2 litres cold water
- 5 black peppercorns
- coarse salt
- 200 g white mushrooms
- 20 g butter
- 20 g flour
- 250 ml the cooking stock
- 1 Greek yogurt (125 g)
- the juice half a lemon
- freshly ground black pepper
Get your butcher to cut 120 g knuckle, 120 g chuck, 120 g flank and 120 g shoulder of veal into approximately 40 g chunks.
Peel and wash 4 pencil leeks, 4 sticks of celery, 1 bunch of carrots with tops and 1 bunch of salad onions. Cut the leeks in half, the sticks of celery and carrots into sections. Leave 5 cm of stalk on the onions and cut them in half.
Put the pieces of veal in a flameproof casserole dish and just cover with cold water. Boil for 3 minutes then drain, throw away the water and wipe the casserole dish with kitchen towel.
Rinse the pieces of veal under running water, return them to the casserole dish and cover with 2 litres of cold water. Bring to a boil and skim until the stock is clear.
Add all the prepared vegetables and 5 black peppercorns. Add some coarse salt, cover and simmer gently for 1 hour, skimming regularly.
In the meantime, clean 200 g of white mushrooms and cut into quarters. Add to the casserole dish after it has been cooking for an hour and cook for a further 10 minutes.
Then take out the pieces of veal and vegetables with a slotted spoon and keep them warm in a dish.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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