1- With the fat bacon cut it into thin strips then with the help of a sharp knife make slits (lard) in the meat and push them through to traverse the meat on all sides (if you have a good butcher he can take care of it).
2- In a cocotte style Le Creuset pan melt the lard then when it is very hot brown the meat on all sides and remove it.
3- Heat your oven to 150° (th 5).
4- In an earthenware or porcelain terrine place the roast then put around it the carrots, lemon zests, mushrooms, the 1/2 feet, the small sachet of spices or the tea ball), the white wine, 1/2 l of water, salt (not too much) and pepper with ground pepper, then make a broth and close with the lid.
5- Preparation of the seal: mix the flour and water to obtain a thick paste which you will put around the lid of your terrine to ensure its seal.
6- Put in the middle of the oven for 4 hours.(in a pressure cooker 2 hours but the result will be less delectable)
7- At the moment of serving break the seal open the lid then remove the small bag of spices (or the tea ball)
Carefully place the veal feet on your cutting board and remove the bones (they will come off easily) you will only have to cut them into small squares and add them back to the sauce.
Cut with a fine knife (like bacon slices) thick slices on a large shallow dish and pour sauce and garnish over them. you will understand by tasting this jus that this recipe is extraordinary in the literal sense of the term.
Accompanied for example by a Cornas, a Crozes Hermitage from Graillot, a Madiran or a great Cahors like the clos Triguedina from Baldés paradise is not
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