Cocotte, oval Roast veal with forest mushrooms





15 min.

cooking time

40 min.
  • Peel and halve the onions and cut into small rings. Melt the butter in a Cocotte, add the bones or the cut up calves tail and the onion rings and brown for 5 minutes. Then add the meat for roasting to the pan and sear until golden brown on all sides. Cover with the pan lid and reduce the temperature.
  • Meanwhile wash the mushrooms, leave them to drip dry and add to the pan 20 minutes before the end of the cooking time. Season with salt and pepper from the pepper mill.
  • Slice the roast and pour the roasting juice over it, which, if necessary can be heated with a bit of water. Serve very hot with the mushrooms.

1 kg veal (fricandeau) or

1 veal bone or calves tail

1 big yellow onion

400 g forest mushrooms

60 g butter

Salt, pepper from the pepper mill