Braised veal is a traditional Italian dish. The veal is slowly cooked in a flavorful broth of white wine and aromatics, becoming tender and succulent. It is an ideal dish for special occasions or when you want to serve a delicious and refined main course.
Lard the meat with strips of pancetta
In a saucepan heat the oil, add the prosciutto crudo fat, add the onions and carrots thinly sliced, let them soften and brown over moderate heat
Place the meat tied with white kitchen string and brown it well on all sides
Turn it several times, season with salt and pepper and after 10 minutes splash it with a glass of wine, raise the heat and let it evaporate
Continue cooking for another 10 minutes, pour the second glass of wine and let it evaporate
Add the hot broth, cover and cook over medium heat for an hour and a half
Remove the braised meat from the pan, untie it, pass the sauce through a food mill and pour it hot over the sliced meat
Serve
Wines to accompany: Nebbiolo D'Alba DOC, Sangiovese Di Romagna "Superiore" DOC, Portulano VdT Del Salento
Pan
Saucepan
Italy
| Energy (kcal) | 69.8 |
| Carbohydrates (g) | 0.79 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 2.61 |
| of which Saturates (g) | 0.73 |
| Protein (g) | 8.28 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.16 |
