Veal Loin Cooked in Milk

Rinse the saddle of veal and dry with kitchen roll. Remove the skin from the shallots and dice finely, remove the skin from the carrot, clean and rinse the celery. Dice both. Lightly crush the unpeeled garlic cloves. Tie the culinary herbs of choice with spaghetti.Preheat the oven to 160 °C.

Heat the oil in a roasting pan. Season the saddle of veal lightly with salt and fry in the hot fat until golden brown all over. Add the butter and heat, add the vegetable cubes and sauté for a few minutes, season with salt and season with pepper. Add the kitchen herbs and garlic cloves.

Pour the wine, cook a little bit. Pour milk and whipping cream, let it boil and cook the veal loin with the lid closed on the 2nd rack from the bottom for about half an hour.

Remove the lid and cook the meat for another 20 minutes, pouring the milk from time to time. Check the core temperature of the meat with a meat thermometer (55 °C is perfect) and continue cooking the meat for a few more minutes, if necessary.

Remove the veal loin from the roaster and let it rest for a few minutes. Strain the milk stock through a sieve into a saucepan and simmer to the desired consistency and season. Beat briefly with a hand mixer to taste. Cut the meat from the bones and bring to the table with the sauce. Sage goes well with it.

Our tip: As an alternative to fresh herbs

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