Instructions
Step 1: Legs of Veal
Remove the nervous membranes and any fat from the outside of the leg. Trim completely, then slice 2 identical pieces, 14-15 ounces (400-450 g) each. Truss them loosely so that the meat is not too marked by the twine. Chop the trimmings, and set aside.
Remove the roots from the onions, and quarter them, leaving their skins on.
Season the veal with fleur de sel.
Heat some olive oil in a cast iron pot, and sear the presentation side of the legs of veal. Brown evenly, then add the quartered onions, slightly crushed, unpeeled garlic cloves, thyme, veal trimmings, and cubed butter.
Put the pot into a 375°F (190°C) oven, and cook for 20 minutes, basting every 5 minutes.
When the veal is cooked, set aside in a warm place on a rack placed over a plate. Cover with a sheet of aluminum foil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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