Roast veal with Mairübchen

COOK TIME
20 mins

TOTAL TIME
115 mins

Ingredients

Directions

1. 1

   Peel and crush the garlic. Brown the meat on all sides in an oiled casserole. Season with salt and pepper and spread with honey.

2. 2

   Add port wine and bring to the boil. Add veal stock, garlic, thyme and bay leaf. Mix and season with salt and pepper. Cover and cook in the preheated oven (electric cooker: 160 °C/ convection oven: 135 °C/ gas: see manufacturer) for 45 minutes.

3. 3

   Cut off the green of the turnips and wash them. Put them into the pot and cook for another 50 minutes. Serve warm.