Veal with Egg Sauce: Vitello Brodettato

Ingredients

• 0.3 cup cooking wine dry white
• 2  egg yolks 
• 1 tablespoon flour 
• 1 clove garlic roughly chopped
• 0.5  juice of lemon juiced
• 3  leeks white green cleaned cut into 1-inch rounds, well
• 4 servings several gratings of nutmeg fresh
• 1 tablespoon parmigiano-reggiano grated
• 1 bunch parsley finely chopped
• 2 ounces pancetta diced finely
• 4 servings salt and pepper to taste
• 1  scallion 
• 2.5 pound veal shoulder cut into 3-inch chunks
• 1 cup water 
• 2 tablespoons lard 
• 2 tablespoons lard 

Equipment

• bowl
• whisk
• pot
• dutch oven

Directions

1. In a Dutch oven, heat the lard over high heat.
2. Add the prosciutto and scallion and cook over medium-high heat to brown.
3. Add the veal and brown it lightly. Season with salt, pepper and nutmeg, then add the wine and let it evaporate entirely. In a small pot, bring the water to boil. Dust the meat with the flour, then add 1 cup boiling water to the pot and cover. Cook over medium heat until the meat is fork-tender, about 45 minutes. In a small bowl, combine the grated Parmigiano, garlic, parsley, egg yolks and lemon juice and whisk to combine. Once the meat is tender, add to the pot and allow to thicken slightly before serving.