Veal: Roast Leg of Veal with Pumpkin

Roast Leg of Veal with Pumpkin


  • salt and pepper to taste
  • 1 tsp. salt
  • a little pepper
  • clarified butter to fry
  • 2 dl meat bouillon
  • 2 clove of garlic, pressed
  • 2 sprig rosemary
  • 0.5 tsp. sugar
  • 2 tbsp. tomato puree
  • 2 bay leaves
  • 2 tbsp. white flour
  • 2 onion, finely chopped
  • 4 veal shanks (approx. 250 g each)
  • 400 g pumpkin (z.B. Butternut; ergibt ca. 320 g), in ca. 7 mm dicken Scheiben
  • 2 carrots, cut into small cubes
  • 3 dl red wine (e.g. Chianti)
Order the ingredients from COOP@home


Make several small incisions in the skin of the veal knuckles. Season the meat. Heat the clarified butter in a frying pan. Coat the knuckles in the flour in batches and fry for approx. 2 mins. each side. Remove, reduce the heat. Wipe the cooking fat from the pan and add a little clarified butter. Sauté the pumpkin for approx. 3 mins., then remove from the pan. Sauté the onions and garlic in the same pan, add and briefly cook the carrots and tomato puree. Pour in the wine and stock, bring to the boil. Add the rosemary, bay leaf and sugar, reduce the heat. Return the meat to the pan, cover and cook on a low heat for approx. 1 3/4 hours. Return the pumpkin pieces to the pan and cook for about another 15 mins., season. Remove the rosemary and bay leaves.


  • Veal
  • 2h 30 Preparation/cooking time: ca. 30m + Braise: ca. 120m
  • Servings For 4 people
  • Nutrition 298 Kcal