Veal Cooked in Red Wine


  • 2 lbs of stewing veal, trimmed of fat and cut into 2 inch pieces
  • 1 lb of onions, cut into quarters
  • 6 large cloves garlic, cut into slices
  • 1 carrot, cut into 1 inch chunks
  • 1 rib of celery, cut into 1 inch chunks
  • 2 bay leaves
  • kosher salt and fresh cracked black pepper to taste
  • 1/4 cup olive oil
  • 1 bottle of dry red wine
This is a low and slow cooked veal dish. It is classic Italian comfort food.

  • Trim veal of excess fat and cut into 1 inch chunks.
  • In a stock pot add the olive oil using medium high heat.
  • Add the onions, celery and carrots and saute for 2 minutes.
  • Add the garlic and bay leaves and saute for another minute.
  • Add the veal pieces and brown, stirring occasionally.
  • Season with salt and pepper.
  • Pour in the wine and bring to a boil.
  • Reduce heat to low and cover partially.
  • Cook over low heat for 2 and 1/2 to 3 hours until sauce has ¬†reduced and meat is tender.
  • Serve with rice or pasta.

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