Marinated Roast Veal

Clean the greens and cut them into small pieces. Remove the skin from the onions and chop coarsely. Mix with lemon zest, fennel seeds and white wine to make a marinade. Together with the meat in a freezer bag form, seal and marinate in the refrigerator for 1-2 days. Turn occasionally to the other side.

Remove the meat from the marinade, rub dry, season lightly with salt and season with pepper. Heat the clarified butter in a roasting pan and brown the meat in it all over. Extinguish with the marinade, pour the veal stock and cook the roast for 90 minutes at low temperature with the lid closed.

At the end of the cooking time, remove the roast and let it rest wrapped in aluminum foil. Pour the roast stock through a fine sieve into a wide saucepan. Cook a little at high temperature. Pour in the whipped cream, boil a little more and season to taste with salt and freshly ground pepper.

Serve with: various vegetables to taste

By the way: did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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