Veal with Myrtle Recipe

1. 1

   Place onion, carrot, celery, and half of myrtle sprigs in a large pot of water.

2. 2

   Bring to a boil.

3. 3

   Generously season veal leg or shoulder with salt.

4. 4

   Immerse veal in the pot and simmer uncovered until tender, about 2 hours.

5. 5

   As soon as meat is cooked, drain it and, while still hot, place on a bed of myrtle leaves, cover with another layer of leaves, and wrap tightly with foil.

6. 6

   Cool, then refrigerate for 24 hours.

7. 7

   Remove leaves and serve veal thinly sliced, decorated with a few myrtle leaves and a drizzle of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.