Mediterranean stew under a crispy crust of hazelnuts, lime and honey

> 60 minutes
diced veal
edgar buhrs culinair


Heat up the olive oil on a medium heat in a thick-based frying pan. Fry the veal until it is golden brown all over. Add the onion, celery and garlic and leave to fry gently for 3 minutes. Add the tomato, caraway seed, ginger powder, cinnamon stick and veal stock. Cover the pan with the lid and leave to simmer gently on a low heat for approx. 90 minutes.

Pre-heat the oven to 180°C (356°F). Dice the butter finely and mix it in with the patent flour to form a crumbly dough. Add the salt and chopped hazelnuts and form large crumbs. Spread the crumbs onto a baking sheet covered with baking paper. Put into the oven and bake until light brown. Mix the crumbs every so often so that they become nice and crisp. Spoon the veal stew into an ovenproof dish and cover with the crispy crumbs. Drip 2 tbsp honey over the crumble and put the dish back into the oven for another 15 minutes.

Serve with the citrus gremolata on the side.


  • 500g finely diced veal
  • 3 tbsp olive oil
  • 150 g onion
  • 50 g celery
  • 1 garlic clove
  • 4 vine tomatoes
  • 1 tbsp caraway seeds
  • 1 tbsp ginger powder
  • 1 cinnamon stick
  • ½ l veal stock
  • 2 tbsp honey
  • salt and pepper

For the nutty crust:

  • 100 g butter
  • 130 g patent flour
  • 120 g hazelnuts

For the Gremolata:

  • zest of 1 lemon and 1 lime
  • 30 g flat
  • 1 garlic clove

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