Barolo-Braised Veal Recipe

Name: Barolo-Braised Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 bottles Barolo (4 1/2 cups); 3 celery ribs, coarsely chopped; 3 bay leaves; 2 medium onions, coarsely chopped; 2 carrots, coarsely chopped; 2 whole cloves; One 4-pound boneless veal shoulder roast, tied; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 cup veal or beef stock or low-sodium broth

Servings: persons

1
In a bowl, combine the wine, celery, bay leaves, onions, carrots and cloves.
2
Add the veal and marinate overnight in the refrigerator, turning a few times.
3
The next day, remove the veal from the marinade and pat dry; reserve the marinade.
4
Season the veal with salt and pepper.
5
Heat the olive oil in a large enameled cast-iron casserole.
6
Add the veal and cook over moderately high heat until browned, about 4 minutes per side.
7
Add the reserved marinade and the veal stock and bring to a boil.
8
Reduce the heat to low and simmer the veal, skimming as necessary and turning the meat halfway through, until its tender and an instant-read thermometer inserted in the center registers 140, about 2 1/2 hours.
9
Transfer the veal to a carving board and cover loosely with foil.
10
Strain the cooking liquid into a medium saucepan and boil until reduced to 2 cups, about 8 minutes.
11
Season with salt and pepper.
12
Discard the strings from the roast and carve it into 1/4-inch-thick slices.
13
Serve with the braising liquid.

118

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 bottles Barolo (4 1/2 cups), 3 celery ribs, coarsely chopped, 3 bay leaves, 2 medium onions, coarsely chopped, and more.

Yes, Barolo-Braised Veal falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Barolo-Braised Veal

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions