Veal Stew With Wine [Spezzatino Di Vitello Al Vino]
Servings: servings
Veal Stew With Wine is a comforting and savory dish made with braised veal in a flavorful mixture of wine, vegetables and aromatic herbs.
Equipment
Ingredients
The Veal
- 650 g veal meat shoulder cut into cubes
- 2 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. extra virgin olive oil
The Vegetables
- 1 Tbsp. extra virgin olive oil
- 1 yellow onion chopped
- 2 carrots large, peeled and diced
- 3 garlic clove minced
The Stew
- 3/4 cup white wine Italian preferably
- 1 cup chicken broth enough to cover veal and vegetables
- 400 ml finely chopped tomatoes I use one can of Mutti Polpa
- 1/4 tsp. thyme
- 1/4 tsp. sugar
- 1 tsp. capers rinsed
- 1 lemon zest
- 3 Tbsp. fresh parsley chopped
- salt to taste
- freshly ground black pepper to taste
Instructions
The Preparation
- Gather the ingredients.
The Veal
- In a plastic bag, put 650 g veal meat, 2 Tbsp. all-purpose flour, 1/4 tsp. salt and 1/4 tsp. freshly ground black pepper. Shake to coat.
- In a Dutch pan, heat on medium-high 2 Tbsp. extra virgin olive oil. Add floured veal and brown on all sides, about 8 minutes. Remove veal to a plate.
The Vegetables
- While the meal is cooking, dice the 1 yellow onion and 2 carrots and mince 3 garlic clove.
- Once the meat is done, in the same Dutch pan, add 1 Tbsp. extra virgin olive oil to pan. Add 1 yellow onion and 2 carrots. Saute until softened and fragrant, about 10 minutes. Add garlic. Saute for another 1 minute.
The Stew
- Add 3/4 cup white wine and 1 cup chicken broth, then boil until almost completely evaporated. Add 400 ml finely chopped tomatoes, the 650 g veal meat, 1/4 tsp. thyme, 1/4 tsp. sugar and 1 tsp. capers. The liquid should just reach the top of the meat and vegetables.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 1 hour and 30 minutes until veal is very tender. Stir in 1 lemon zest and 3 Tbsp. fresh parsley. Taste and adjust seasonings, adding salt and freshly ground black pepper to taste.
The Serving
- Serve hot over noodles, rice, polenta or mashed potatoes. You can sprinkle some of the 3 Tbsp. fresh parsley on it.