Veal: Roast Leg of Veal with Chutney Gremolata

Roast Leg of Veal with Chutney Gremolata


  • a little pepper
  • 1.5 dl meat bouillon
  • 0.75 tsp. salt
  • 0.5 bunch flat-leaf parsley
  • 1 clove of garlic
  • 0.5 organic lemon
  • olive oil, to fry
  • 4 veal shanks (approx. 200 g each)
  • 150 g small onions
  • 100 g mustard fruits
Order the ingredients from COOP@home


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.


  • Veal
  • 2h 25 Preparation/cooking time: ca. 30m + Braise: ca. 115m
  • Servings For 4 people
  • Nutrition 285 Kcal