Breton Veal

Preparation:

Preparation: Bring a pot of water to a boil. Immerse the veal foot and let it boil for five minutes. Drain it and refresh it under running cold water. Peel the onions and chop them; peel the carrots and cut them into slices. Melt 50 g of butter in a saucepan and brown the meat on all sides over high heat. Remove it with a slotted spoon and soften the carrots and onion for a couple of minutes in the same saucepan . Put the meat back in the saucepan, drizzle it with wine and broth, add the calf's trotter and the bunch of herbs, salt and pepper. Cover, bring to the boil and cook over low heat for two hours. Ten minutes before the end of cooking, drain the artichoke hearts and rinse them in warm water. Melt the remaining butter in a pan and brown the artichoke hearts. Slice the veal. Remove the meat from the veal foot and cut it into cubes. Arrange the meat on a serving plate and garnish it with the onions, carrots and artichoke hearts. Pour the remaining sauce into a gravy boat and serve it on the side.