Blanquette of Veal

Serves 4-6

Preparation and Cooking 1 1/2 hours

For the veal:

• 5 kg clean, diced veal shanks
• bay-leaf
• thyme
• 1 L veal stock or water
• salt
• freshly ground black pepper
• 2 L cream

Vegetables for blanquette of veal:

• 0.5 kg peeled and halved small carrots
• 0.25 kg peeled pearl onions
• 0.5 kg cultivated mushrooms washed and halved
• 0.25 kg washed string beans
• 0.05L olive oil

Presentation of the blanquette of veal:

• Cooked veal
• Vegetables for the blanquette
• Moroccan couscous (see corresponding recipe)

1. Preparing the veal: Blanch the veal in boiling water. Drain and put the meat back in the same pan.
2. Add the veal stock, thyme and bay-leaf. Season with salt and black pepper. Cook over a low heat for 40 min. Add the cream and reduce by half. Take off the cooker and put to one side.
3. For the vegetables: Blanch the carrots, onions and string beans separately. Remove from the cooker and plunge into ice-cold water. Heat the olive oil and sauté the mushrooms.
4. When you are ready to serve, heat the veal. Add the vegetables and boil. If necessary dilute with veal stock. Adjust the salt and pepper content.
5. Put a portion of the Moroccan couscous in the middle of the plate.
6. Put a portion of the blanquette with vegetables on top of it.
7. Serve hot.
8. Bon Appétit!