Categories:Viewed: 56 - Published at: 2 years ago


  • 1 leg veal
  • 6 cloves garlic
  • 1 filet anchovy fillets
  • 2 each bay leaves
  • 300 ml white wine
  • 2 large onions sliced
  • 1 x black pepper to garnish


  • With the tip of a very sharp knife, make incisions all over the surface of a leg of veal.
  • Into each incision, stuff a sliver of garlic and a small anchovy fillet.
  • Also insert into the meat 4 to 6 cloves.
  • Pour a little of the oil in which the anchovies were packed into the palm of your hand, rub your hands together and rub them all over the surface of the meat.
  • Put the leg of veal into an oven proof casserole or chicken roaster, dust with pepper and surround with slices of onions.
  • Add a couple of bay leaves and pour over dry white wine.
  • Cover the casserole and roast in a 160C oven for 2 to 3 hours.
  • Makes 4 to 6 servings.