Smoky Tomato-Braised Veal Shoulder with Potatoes Recipe

Name: Smoky Tomato-Braised Veal Shoulder with Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; One 6-pound boneless veal shoulder, cut into 8 equal chunks; Kosher salt and freshly ground pepper; 2 cups dry red wine; One 28-ounce can whole fire-roasted tomatoes, crushed; 1 cup chicken stock; One 6-ounce can tomato paste; 5 garlic cloves, smashed; 3 bay leaves; Three 3-inch rosemary sprigs; 2 star anise pods; 3 celery ribs, cut into 1/2-inch dice; 2 carrots, cut into 1/2-inch dice; 1 onion, cut into 1/2-inch dice; 2 pounds fingerling potatoes, sliced crosswise 1/4 inch thick; 2 teaspoons finely grated lemon zest

Servings: persons

2 tablespoons vegetable oil
One 6-pound boneless veal shoulder, cut into 8 equal chunks
Kosher salt and freshly ground pepper
2 cups dry red wine
One 28-ounce can whole fire-roasted tomatoes, crushed
1 cup chicken stock
One 6-ounce can tomato paste
5 garlic cloves, smashed
3 bay leaves
Three 3-inch rosemary sprigs
2 star anise pods
3 celery ribs, cut into 1/2-inch dice
2 carrots, cut into 1/2-inch dice
1 onion, cut into 1/2-inch dice
2 pounds fingerling potatoes, sliced crosswise 1/4 inch thick
2 teaspoons finely grated lemon zest

1
In a large enameled cast-iron casserole, heat the vegetable oil until shimmering.
2
Season the veal with salt and pepper.
3
Add 4 pieces of the veal to the casserole and cook over moderately high heat until browned all over, about 10 minutes.
4
Transfer the browned veal to a large plate and repeat with the remaining 4 pieces.
5
Add the red wine to the casserole and bring to a boil, scraping up the browned bits from the bottom.
6
Return the veal and any accumulated juices to the casserole.
7
Add the fire-roasted tomatoes, chicken stock, tomato paste, garlic, bay leaves, rosemary, star anise, celery, carrots and onion and bring to a simmer.
8
Cover and cook over moderately low heat until the veal is tender, about 2 hours.
9
Add the potatoes to the casserole, cover and cook until tender, about 30 minutes.
10
Season the stew with salt and pepper.
11
Discard the bay leaves, rosemary sprigs and star anise.
12
Transfer the veal to large shallow bowls.
13
Spoon the potatoes and sauce over the veal, sprinkle with lemon zest and serve.

569

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 16 ingredients. The key ingredients include: 2 tablespoons vegetable oil, One 6-pound boneless veal shoulder, cut into 8 equal chunks, Kosher salt and freshly ground pepper, 2 cups dry red wine, and more.

Yes, Smoky Tomato-Braised Veal Shoulder with Potatoes 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.

Smoky Tomato-Braised Veal Shoulder with Potatoes

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