Roast Veal With Walnuts

Recipe second for 4 people based on Veal.

Preparation:

Preparation: Season the meat in the butter and four tablespoons of oil for 1/4 of an hour; turn it often to make it color evenly. Add the chopped walnut kernels, the pureed lemon juice, the cream and the broth. Salt, pepper. Cover and cook for 3/4 of an hour making sure that the meat does not stick to the bottom. If anything, add some hot broth. Cut the rump, blend the sauce and coat the slices. Serve. Accompanying wines: Nebbiolo D'Alba DOC, Rosso Di Montalcino DOC, Lacryma Christi Rosso DOC.