Braised Veal Flank Recipe

Name: Braised Veal Flank
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips; Flour for dredging veal; Salt and freshly ground pepper to taste; ⅓ cup vegetable oil; 1 cup sliced onions; 1 cup chopped leek whites; 3/4 cup diced carrots; 2 ribs celery, sliced; 2 cloves garlic, minced; 2 cups dry white wine; 1 cup canned crushed tomatoes; 4 sprigs thyme; 1 bay leaf; 3 whole cloves

Servings: persons

6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips
Flour for dredging veal
Salt and freshly ground pepper to taste
⅓ cup vegetable oil
1 cup sliced onions
1 cup chopped leek whites
3/4 cup diced carrots
2 ribs celery, sliced
2 cloves garlic, minced
2 cups dry white wine
1 cup canned crushed tomatoes
4 sprigs thyme
1 bay leaf
3 whole cloves

1
Preheat oven to 375 degrees.
2
Trim the veal strips to square off the edges.
3
Roll each piece, and tie with twine.
4
Dredge the veal rolls lightly in flour seasoned with salt and pepper.
5
In an ovenproof skillet large enough to hold all the veal rounds in one layer, heat the oil over medium-high flame and brown the veal on all sides, about 15 minutes.
6
Add the onions, leeks, carrots, celery and garlic.
7
Cook for another five minutes.
8
When the meat is browned, drain off the fat.
9
Add the white wine; bring to a boil.
10
Then, add the tomatoes, thyme, bay leaf, cloves and four cups of water.
11
Bring to a boil; then, remove from the heat and place in the oven, covered.
12
Cook for 1 1/2 hours.
13
Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes.
14
Remove bay leaf and thyme and serve with roasted vegetable mirepoix and savoy cabbage (see recipes).

245

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 6 pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips, Flour for dredging veal, Salt and freshly ground pepper to taste, ⅓ cup vegetable oil, and more.

Yes, Braised Veal Flank 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!

Braised Veal Flank

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions