1. Rinse the veal lung and heart thoroughly, then bring them to the boil in the water with the onion, vegetables, bay leaves, juniper berries, allspice and salt, then simmer gently for about 1.5 hours until tender.
2. Take out the meat, let it cool and cut it into thin strips 3-4 cm long; strain the cooking liquid and set aside about 1 litre.
3. Melt the butter, toast the flour and sugar in it until hazelnut brown, then gradually whisk in the reserved liquid.
4. Stir in the finely chopped capers and gherkins, lemon zest, mustard, vinegar and marjoram and cook for 10 minutes.
5. Add the meat strips, simmer together for 5 minutes and season with salt and pepper; the sauce should be pleasantly tangy.
6. Enrich with sour cream and a little lemon juice when serving, and serve with bread dumplings.
Tip: After cooking, plunge the lung into cold water - it's easier to cut into thin strips and to remove any cartilage.
Your plan stays in this browser for up to 24 hours. Register or sign in to review and save it to your calendar, keep your recipes and use your shopping list later.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
With your consent, we collect usage and device data through Google Analytics to improve the site. The data may also include online identifiers. You can withdraw your consent here at any time.