11. Roasted veal neck ”Kalv i dill”

Björn goes way back in Swedish gastronomy history and teaches you how to prepare a proper low temperature braised veal neck served with sticky, butter glazed carrots, and a braised sauce to die for!

Creator:
Björn Frantzén
Duration:20 minutes4 seconds
Subtitles:English, Swedish
Availability:Worldwide
  • Episode11_Cookbook.pdf

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