Leg of Veal with Anchovies

1. 1

   With the tip of a very sharp knife, make incisions all over the surface of a leg of veal.

2. 2

   Into each incision, stuff a sliver of garlic and a small anchovy fillet.

3. 3

   Also insert into the meat 4 to 6 cloves.

4. 4

   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.

5. 5

   Put the leg of veal into an oven proof casserole or chicken roaster, dust with pepper and surround with slices of onions.

6. 6

   Add a couple of bay leaves and pour over dry white wine.

7. 7

   Cover the casserole and roast in a 160C oven for 2 to 3 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.