Ingredients for Braised Veal Breast
- Breasts Of Veal
- Canola Oil
- Onion
- Carrots
- Celery Ribs
- Garlic Cloves
- Dry White Wine
- Chicken Stock
- Fresh Sage
- Fresh Rosemary
- Salt
- Fresh Ground Black Pepper
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How to Make Braised Veal Breast
- Preheat oven to 325°F (160°C).
- Season the veal breast generously with salt and pepper.
- Heat olive oil in a large oven-safe Dutch oven or pot over medium-high heat. Sear the veal breast on all sides until nicely browned. Remove from the pot and set aside.
- Add the carrots, celery, and onion to the pot and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the tomato paste and cook for 1 minute, stirring constantly.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot.
- Return the veal breast to the pot. Add the beef broth, bay leaf, and thyme.
- Bring to a simmer, then cover the pot and transfer to the preheated oven.
- Braised for 2-2.5 hours, or until the veal is fork-tender.
- Remove the veal breast from the pot and let it rest for 10 minutes before slicing.
- Skim off excess fat from the braising liquid. Thicken the sauce, if desired, by simmering it uncovered on the stovetop until it reduces to your desired consistency.
- Slice the veal breast thinly against the grain and serve it over mashed potatoes or polenta with the delicious braising sauce spooned over the top.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
22g
Fat
30g
Carbs
4g
