Ingredients Jump to Instructions ↓

  1. 3 pounds veal, sliced

  2. 1 teaspoon salt

  3. 1/2 teaspoon freshly ground black pepper

  4. 1/4 cup all-purpose flour

  5. 7 tablespoons butter - divided use

  6. 3 tablespoons extra virgin olive oil

  7. 1 1/2 cups dry white wine

  8. 1 1/2 cups chopped onions

  9. 3/4 cup chopped carrot

  10. 3/4 cup chopped celery

  11. 1 teaspoon minced garlic

  12. 4 cups beef broth

  13. 1 1/2 cups seeded and chopped tomatoes

  14. 1/2 cup chopped flat-leaf parsley

  15. 2 tablespoons grated lemon peel

  16. 1 bay leaf

  17. 1 clove garlic, crushed

Instructions Jump to Ingredients ↑

  1. Season sliced veal with salt and pepper. Dredge in flour, coating evenly. In a heavy skillet, heat 3 tablespoons butter and oil over medium heat. Brown the veal then transfer to a baking dish.

  2. Add white wine to the skillet and boil until the liquid is reduced to about a half cup; reserve in a small bowl.

  3. Cook onion, carrots, celery, and minced garlic in 4 tablespoons butter over medium heat, stirring occasionally, until soft. Pour over the veal, with beef broth.

  4. Spread tomatoes, parsley, lemon peel, bay leaf, and crushed garlic over the veal. Cover and bake at 325°F (160°C) for 2 hours, or until the veal is tender.

  5. Strain the pan juices into a saucepan, skimming off the fat. Boil for about 15 minutes, or until reduced to about 3 cups. Serve the sauce over the veal.


Send feedback