Glazed Veal Walnut with Risipisi

Season the meat together with the skins vigorously all around with salt and pepper. Line a casserole with veal bones and root vegetables, place the veal on top with the nicer side down and pour the melted clarified butter over it. Roast in the oven preheated to 220 °C for about 90 to 120 minutes, basting as often as possible with its own juices, gradually reducing the heat to 170 °C and occasionally pouring a little water or soup under, but never on, the meat, whose surface would otherwise become flabby. Turn halfway through the frying time. Meanwhile, prepare the risipisi. To do this, sauté the finely chopped shallots and finely diced ham in butter, then add the well-washed rice and wait for it to brown. Pour the soup, bring to a boil, reduce the heat considerably and cover the rice. After about 10 minutes, add the peas and finely chopped parsley. After about 18 to 20 minutes, the rice is ready. Before serving, stir in a few more flakes of butter, if desired. When the skin of the veal is nicely shiny at the end of the roasting time, lift the meat out of the pan, place the pan on a stovetop, dust the bones with flour, roast well over medium heat and deglaze with soup or water. Use a wooden spoon or baking scoop to loosen the roast residue from the bottom and allow the sauce to thicken and finally strain. Cut the roast into slices

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