Tender veal, slowly braised with vegetables, red wine, and broth, develops a deep golden crust before finishing in the oven until perfectly soft. At the end, the cooking juices are reduced and emulsified with butter, creating a rich, velvety sauce that is impossible not to spoon over every garnish.
Ingredients
- Veal shoulder — 2.6 lb | 1.2 kg
- Yellow onion — 1
- Carrots — 2
- Celery stalk — 1
- Garlic — 4 cloves
- Tomato paste — 1 tbsp
- Dry red wine — 3.4 fl oz | 100 ml
- Beef broth — 1 1/4 cups | 300 ml
- Fresh thyme — 3–4 sprigs
- Rosemary — 1 sprig
- Bay leaves — 2
- Butter — 0.7 oz | 20 g
- Vegetable oil for frying — 2 tbsp
- Salt, freshly ground black pepper — to taste
Method
- Preheat the oven to 320°F | 160°C using top and bottom heat. Prepare an ovenproof dish in advance.
- Cut the veal into large 1.5–2 in | 4–5 cm pieces and pat dry very thoroughly. Season generously with salt and pepper.
- Heat the vegetable oil in a skillet over high heat. Brown the meat in batches until deeply golden, about 2–3 minutes per side. Transfer to the dish and add the thyme, rosemary, and bay leaves.
- In the same skillet, sauté the onion, carrots, and celery until softened, 5–7 minutes. Add the garlic and warm for another 30 seconds.
- Stir in the tomato paste and cook for 1 minute. Pour in the red wine, deglaze the pan, and reduce by one-third.
- Add the vegetables to the meat, then pour in enough broth to reach about halfway up the meat. Cover the dish with parchment, then seal tightly with foil.
- Bake for 3 hours, until the veal is very tender and easily pulls apart with a fork.
- Pour the liquid into a saucepan and strain it. Reduce over medium heat until moderately thick, 5–10 minutes. Remove from the heat and whisk in the cold butter until the sauce is smooth and glossy.
- Serve the veal with the warm sauce. Neutral sides work best: mashed potatoes, polenta, pasta, or rice.
Nutritional value per serving
| Calories | ≈ 390 kcal |
| Protein | ≈ 40 g |
| Fat | ≈ 21 g |
| Carbohydrates | ≈ 8 g |
Serving and storage
Before serving, let the meat rest for 5–10 minutes under foil so the juices redistribute evenly. Store leftovers in the refrigerator for up to 3 days; reheat gently in the sauce over low heat or in the oven at 284°F | 140°C, covered with foil.
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Tips and variations
- Wine-free: replace with the same amount of broth and add 1 tsp balsamic or red wine vinegar.
- Deeper flavor: reduce the sauce a little longer or add 1–2 tsp Worcestershire sauce or demi-glace.
- Sauce texture: for a silkier finish, whisk in cold butter cubes off the heat.
- Meat swap: beef shoulder works well too; increase braising time by 30–45 minutes.
FAQ
What can I use instead of red wine in the recipe?
Use extra beef broth and add 1 tsp red wine vinegar or balsamic vinegar to balance the acidity. The flavor will be milder, but still nicely savory.
Can I use beef instead of veal?
Yes, beef shoulder is an excellent option. Increase the braising time by 30–45 minutes and check tenderness — the fibers should separate easily with a fork.
How do I make the sauce even richer?
Reduce it a little more until it reaches the desired concentration, then add a cube of cold butter for shine. For extra depth, whisk in 1–2 tsp demi-glace or a little Worcestershire sauce.