Veal hammer
Veal hammer
  • 1 veal hammer
  • Some flour for dusting
  • 2 carrots
  • 1/4 celeriac
  • 2 stalks of celery
  • 3 onions
  • 1/2 bunch parsley
  • 1 sprig rosemary
  • 3 cloves of garlic
  • 1 sprig thyme
  • 8 peppercorns
  • 1 bay leaf
  • 2 tsp tomato paste
  • 300 ml white wine
  • 500 ml veal stock
  • Oil or clarified butter for frying
  • salt, pepper
  • 1 tsp butter

Rinse the veal hammer with cold water, pat dry, season heavily with salt and pepper and dust with flour. Clean the vegetables and cut into coarse, evenly sized cubes.

Heat some fat in a roasting pan and brown the veal hammer all over. Remove and place on kitchen paper.

Add the roasted vegetables to the roaster and stir-fry until hot. Add a little more fat if necessary. When the vegetables are browned, add the tomato paste and fry briefly. This process is called tomatoising.

Deglaze with the white wine and reduce. Put the hammer in the roaster together with the spices and garlic and add the veal stock until everything is covered.

Cover the roaster with the lid and braise on a low flame (or in the oven at about 160 degrees) for about 2 – 2 1/2 hours (occasionally basting with the gravy). When the veal slides off the meat fork without resistance, it should be cooked. Remove, set aside and leave to cool slightly.

Strain the stock in the roasting pan: First pour through a sieve, then through a fine cloth or strainer. Pour back into a saucepan and reduce by about half until a sauce-like consistency and the desired flavour intensity is reached. Then season to taste with salt and a little pepper.

In the meantime, I would recommend keeping the veal hammer warm in the oven at about 100 degrees. (If desired, it can now also be detached from the bone and portioned).

When the sauce has been seasoned, add a teaspoon of cold butter and whisk to combine. Add the veal hammer to the sauce and warm it up again.

Now the veal hammer can be served. For example, with oven vegetables and creamy mashed potatoes.