Abgebräunte Kalbshaxe – Browned Leg of Veal

This dish is a southern German specialty. In some recipes, the meat is turned in bread crumbs before it is fried.


     1 leg of veal
     1 bouquet garni
     1 onion
     1 carrot
     Salt, black pepper

  • Rinse the meat in cold water and then put in boiling salted water on the stove. 
  • Cut thand add these and the onion to the pot together with the bouquet garni. 
  • Let the meat cook over medium heat for about 60 minutes, then remove it from the cooking pot, drain and season with salt and pepper.
  • In hot butterfat, cook the veal for about 60 minutes until it is crispy brown all over. 
  • Add more water periodically. 
  • At the end of the cooking time, arrange the meat on a platter and cover with the pan juices.

     Potato salad is a good accompaniment.