Roast Veal with Lemon and Aniseed
Pair with: Luce Brunello di Montalcino
Serves: 6-8 people
Chef: Donatella Zampoli
3 lb. 4 oz. noix of veal (fleshy upper part of the fillet end of a leg of veal, cut lengthwise)
1 medium onion - finely chopped
1.2 oz. aniseed
4 fluid oz. extra virgin olive oil
2 oz. butter
Salt and pepper
Saute the onion in the oil and butter until golden. Add the veal and let it brown on both sides over a high flame. Add the juice of 2 lemons, salt and pepper. Add the aniseed and the remaining two lemons cut in halves.
Cook the meat slowly, adding the wine a little at a time, and then towards then end, some of the meat stock. Cook for at least 45 minutes until the meat is tender and the sauce well reduced.
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