Veal blanquette

Tristan Welch celebrates British veal in this classic dish, served with steamed spring vegetables and a creamy sauce
By Tristan Welch
Veal blanquette
  • Rating:
  • Serves: 4
  • Cook Time: 3 hours 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 175 ml white wine
  • 1 leek, washed
  • 2 carrots, peeled
  • 2 small onions, peeled
  • 2-3 sprigs thyme
  • 1 bay leaf
  • 8 portions rose shin of veal
  • 500 ml chicken stock
  • 150 g crème fraîche
  • 2 lemons, juice only
  • pinches grated nutmeg

For the steamed vegetables

  • 2 bunches spring onions
  • 1 bunches carrots, trimmed
  • 4 baby fennel
  • 12 new potatoes, peeled and turned


1. In a large braising pan, bring the white wine to the boil and reduce by one-third. Add the leeks, carrot, onions, thyme sprigs and bay leaf.

2. Add the veal shin, cover with the chicken stock and simmer gently for 2-3 hours until the veal is tender.

3. Remove and discard the vegetables and herbs. Gently pour off and reserve almost all of the stock and put the meat in a warm place.

4. Put half the stock into a separate saucepan and reduce it a little until it has a strong flavour. Stir in the crème fraiche and lemon juice and keep warm.

5. pour the remaining half of the stock over the vegetables, season with salt and freshly ground pepper and cook them gently until tender.

6. To serve, plate the meat with the vegetables on top, pour over the sauce and sprinkle with a little grated nutmeg.

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