Name: Braised Veal
Yield: Serves 4
Ingredients: 500 ml (17 fl oz/2 cups) chicken stock; 2 fresh bay leaves or 1 dried bay leaf; 375 ml (13 fl oz/1½ cups) dry white wine; 60 g (2¼ oz) unsalted butter; 4 celery stalks, cut into 5 mm (¼ inch) thick diagonal slices; 2 tablespoons roughly chopped flat-leaf (Italian) parsley; 1 leek, white part only, washed and finely diced; 800 g (1 lb 12 oz) veal shanks; 1 brown onion, finely diced; 400 g (14 oz) gnocchi Parmesan; sea salt and freshly ground pepper; 400 g (14 oz) can Italian tomatoes, chopped; 1 large carrot, halved and cut into 5 mm (¼ inch) thick diagonal slices; 2 garlic cloves, finely chopped; 100 ml (3½ fl oz) extra virgin olive oil, plus extra; 30 g (1 oz/¼ cup) plain (all-purpose) flour

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

About

Ingredients

800 g (1 lb 12 oz) veal shanks
30

Side dish
Main course

Method

Dust the veal shanks in the flour and shake away any excess flour. Heat the extra virgin olive oil and the butter over medium to high heat in a frying pan large enough to hold the veal and vegetables quite snugly. Brown the veal in batches in the pan, then remove from the pan. Add a little

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Braised Veal

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of