CookEat Recipe
Veal Braised in Milk and Lemon
A tied piece of veal browned over pancetta, butter and peeled lemon slices, gently braised with hot milk and served with strained pan juices.
Method
Steps
Step 1
Gather the ingredients: 500 g boneless milk-fed veal rump or round, in one compact piece; 30 g pancetta, very thinly sliced; 30 g butter; Less than half a lemon, about one quarter, cut into 4 thin slices with peel and seeds removed; Salt and black pepper; 1 glass milk, about 200 ml, plus a little only if needed.
Step 2
Lightly pound the veal and tie it with food-safe kitchen string to keep it compact. Line the bottom of a snug heavy casserole with the very thin pancetta slices and butter. Lay the four peeled, deseeded lemon slices over them and put the veal on top.
Step 3
Brown the veal well on every side over moderate heat, about 10–15 minutes, taking care that the small amount of moisture does not evaporate enough to burn the pancetta or lemon. Carefully drain off excess free fat into a heatproof bowl, then season with salt and pepper.
Step 4
Bring the milk to a brief boil in a separate saucepan, then pour it hot around the veal. It may curdle on meeting the lemon; this is expected. Cover with a fitted lid and simmer gently for about 60–90 minutes, turning occasionally, until the meat is tender and at least 72°C. Add a little more hot milk only if the pan would otherwise dry out.
Step 5
Lift out the veal, remove every piece of string and keep it hot while you strain the cooking juices through a fine sieve. Slice the meat and serve promptly with the strained juices.
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