Braised veal steaks with oven-roasted vegetables and celeriac.

Main course 35 min
Braised veal steaks with oven-roasted vegetables and celeriac.


  • 4 veal steaks
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 200 ml white wine
  • 200 ml veal stock
  • Salt
  • Pepper

For the roasted vegetables:

  • 300 gram winter carrot, cut into lengths of approx. 5cm x 5mm
  • 300 gram celeriac, cut into similar lengths
  • 300 ml olive oil
  • Sea salt

For the celery potatoes:

  • 600 gram potatoes
  • 30 gram leaf celery
  • 100 ml olive oil


Sear both sides of the veal steaks in olive oil on a medium flame.  Add the shallots and fry gently.  Add the white wine and veal stock. Allow to simmer on a low flame for around 90 minutes. Mix the vegetable lengths with the olive oil and salt. Spread them onto baking tray and cook at 175°C for around 25 min. Sprinkle with salt and pepper. Wash the potatoes and boil them in their skins. Drain off the water and cut roughly into chunks. Put them in a dish and sprinkle with sea salt and the sliced leaf celery. Pour over the olive oil. Divide the vegetables and the celery root between 4 warm plates and add the meat. Spoon a little gravy over the top.