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 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

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.

No additional tips available.

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

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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.

Barolo-Braised Veal

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