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
4 lemons
1.2 oz. aniseed
Meat stock
White wine
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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