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Leg of Veal with Anchovies

 

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.
56

Yield

6

servings

Prep

10

min

Cook

120

min

Ready

2

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

1 leg veal
*
6 cloves garlic
1 filet anchovy fillets
*
2 each bay leaves
*
300 ml white wine
*
2 large onions
sliced
1 x black pepper
to garnish
*

Directions

With the tip of a very sharp knife, make incisions all over the surface of a leg of veal.

Into each incision, stuff a sliver of garlic and a small anchovy fillet.

Also insert into the meat 4 to 6 cloves.

Pour a little of the oil in which the anchovies were packed into the palm of your hand, rub your hands together and rub them all over the surface of the meat.

Put the leg of veal into an oven proof casserole or chicken roaster, dust with pepper and surround with slices of onions.

Add a couple of bay leaves and pour over dry white wine.

Cover the casserole and roast in a 160C oven for 2 to 3 hours.

Makes 4 to 6 servings.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 330% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 11%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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