Roast Veal with Lemon and Aniseed

Pair with: Luce Brunello di Montalcino

Serves: 6-8 people Chef: Donatella Zampoli

Ingredients: 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 4 lemons 1.2 oz. aniseed Meat stock White wine 4 fluid oz. extra virgin olive oil 2 oz. butter Salt and pepper

Directions: 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.