Recipe by Head Chef of Bistro Mosman, Jon Trouillet.
- 2kg veal shoulder or shank, diced into large pieces
- 2 large onions
- 2 garlic cloves
- 2 carrots
- 2 celery stalks
- 1L strong chicken stock
- Freshly ground pepper
- 100g butter
- 50g plain flour
- 250g button mushrooms
- 1 lemon
- 100g crème fraîche
- 2 egg yolks
Place the veal in a Chasseur Round French Oven, cover with cold water and bring to the boil. Drain and rinse the veal.
Combine the veal, onion, carrots, celery, garlic with the stock and simmer, covered, over medium-low heat for about 90 minutes until the veal softens.
Melt half the butter in a small saucepan and gradually add the flour to make a white roux. Add the roux to the French oven and simmer until thickened.
In the saucepan, heat the remaining butter and gently cook the mushrooms until they are tender. Add the lemon juice, salt and pepper to taste, then set aside.
In a small bowl, whisk together the egg yolks and crème fraîche, then add this “liaison” to the French oven. Ass the mushroom mixture and finish with chopped parsley. Adjust salt and pepper to taste if needed.
Jon Trouillet made his Veal Blanquette in the Peter’s Of Kensington kitchen on Saturday 8th June using the beautiful new Peppermint range from Chasseur. Throughout the colder months, Chasseur Round French Ovens are perfect for slow cooking and creating rich deep flavours. Learn more about cooking with cast iron here.