Veal shoulder with lemon polenta, spring vegetables & wild garlic

Prepare the meat

1. Prepare the “Tender Shoulder” veal shoulder according to the instructions.

Wild garlic gremolata

1. Finely chop the herbs for the gremolata.
2. Mix together the olive oil, red wine vinegar, Dijon mustard and caper berries. Season with salt and pepper.
3. Mix in the herbs. If the gremolata is too dry, stir in 1 tbsp of water if necessary.

Lemon polenta

1. For the polenta, bring the milk and thyme to the boil, remove the thyme and add the polenta, stirring and simmer until creamy.
2. Remove the polenta from the heat, stir in the Parmesan and butter.
3. Season to taste with salt, pepper and grated lemon zest.

Spring vegetables

1. For the spring vegetables, finely slice the pancetta and halve the romaine lettuce hearts.
2. Heat the butter and olive oil in a pan, add the vegetables and fry slowly until al dente. Then stir in the pancetta and fry for approx. 2 minutes.
3. Deglaze with white wine and season with salt and pepper.

Arrange

1. To serve, first cut the finished veal shoulder into slices.
2. Spread the lemon polenta on the plates and top with the spring vegetables and veal shoulder slice. Garnish with wild garlic gremolata and enjoy!