Meta Description: Learn how to make the best Braised Veal recipe with tender veal, vegetables, herbs, and a rich savory sauce. This easy Italian-inspired braised veal is perfect for family dinners and special occasions.
Braised Veal is a timeless Italian-inspired dish that transforms tender cuts of veal into a flavorful, melt-in-your-mouth meal through slow cooking. Braising allows the meat to absorb the rich flavors of garlic, onions, herbs, and broth while becoming incredibly juicy and tender.
Perfect for Sunday dinners, holiday gatherings, or elegant entertaining, Braised Veal pairs beautifully with mashed potatoes, creamy polenta, buttered noodles, or roasted vegetables. Although it requires a longer cooking time, the preparation is simple, and the results are well worth the wait.
Why You'll Love This Braised Veal Recipe
- Tender, slow-cooked meat with incredible flavor.
- Rich homemade gravy made from the braising liquid.
- Perfect for family dinners and festive occasions.
- High in protein and satisfying.
- Easy to prepare with simple pantry ingredients.
- Great for making ahead, as the flavors deepen over time.
Ingredients
For the Veal
- 2½ pounds (1.1 kg) veal shoulder or veal roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons all-purpose flour
For the Braising Base
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups low-sodium beef or veal broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- 2 bay leaves
Optional Vegetables
- 8 ounces (225 g) mushrooms, sliced
- 1 cup pearl onions
- 2 small potatoes, cubed
Garnish
- Fresh parsley, chopped
- Fresh thyme sprigs
Step-by-Step Braised Veal Recipe
Step 1: Prepare the Veal
Pat the veal dry with paper towels.
Season with salt, black pepper, and garlic powder.
Lightly coat the meat with flour, shaking off any excess.
Step 2: Brown the Meat
Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat.
Sear the veal on all sides until golden brown, about 3–4 minutes per side.
Transfer the browned veal to a plate.
Step 3: Cook the Vegetables
In the same pot, add the onion, carrots, celery, and mushrooms if using.
Cook for about 5–7 minutes until softened.
Add the garlic and tomato paste, stirring for 1 minute until fragrant.
Step 4: Add the Braising Liquid
Pour in the beef or veal broth and Worcestershire sauce.
Stir in the thyme, rosemary, and bay leaves.
Return the browned veal to the pot.
The liquid should come about halfway up the sides of the meat. Add more broth if necessary.
Step 5: Slow Braise
Cover the pot with a tight-fitting lid.
Cook in a preheated 325°F (163°C) oven for 2½–3 hours, or until the veal is fork-tender.
If using potatoes or pearl onions, add them during the last hour of cooking.
Step 6: Finish the Sauce
Remove the veal from the pot and let it rest for 10 minutes.
Discard the bay leaves.
Simmer the remaining cooking liquid for 5–10 minutes to reduce and thicken slightly.
Slice or shred the veal and spoon the rich sauce over the top.
Garnish with fresh parsley before serving.
Tips for Perfect Braised Veal
- Brown the meat well before braising to develop deep flavor.
- Use a heavy Dutch oven for even heat distribution.
- Keep the lid tightly closed to retain moisture during cooking.
- Let the meat rest before slicing to preserve its juices.
- Braised veal often tastes even better the next day after the flavors have had time to develop.
Approximate Nutrition Facts
Serving Size: 1 serving (Recipe serves 6)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 42 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Total Sugars | 4 g |
| Total Fat | 31 g |
| Saturated Fat | 9 g |
| Cholesterol | 150 mg |
| Sodium | 640 mg |
| Potassium | 780 mg |
| Calcium | 70 mg |
| Iron | 3 mg |
| Vitamin A | 70% DV |
| Vitamin C | 12% DV |
Nutrition values are estimates and may vary depending on the ingredients and cooking method.
What to Serve with Braised Veal
This hearty dish pairs perfectly with:
- Creamy mashed potatoes
- Buttered egg noodles
- Creamy polenta
- Roasted root vegetables
- Steamed green beans
- Roasted Brussels sprouts
- Garlic bread
- Mixed green salad
These sides soak up the flavorful braising sauce and complete the meal.
Frequently Asked Questions
What cut of veal is best for braising?
Veal shoulder, veal shank, or a veal roast are ideal because they become tender and flavorful during slow cooking.
Can I make Braised Veal in a slow cooker?
Yes. After browning the meat and vegetables, transfer everything to a slow cooker and cook on Low for 7–8 hours or High for 4–5 hours until the veal is tender.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven with some of the braising liquid.
Can I freeze Braised Veal?
Yes. Freeze the cooked veal and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Health Benefits of Braised Veal
Veal is an excellent source of high-quality protein, iron, zinc, phosphorus, and vitamin B12, which support muscle function, energy production, and healthy red blood cells. The vegetables in the braising liquid add fiber, antioxidants, and essential vitamins, while slow cooking helps preserve moisture and creates a rich, satisfying dish without excessive added fat.
Final Thoughts
Braised Veal is a comforting Italian-inspired classic that combines tender, slow-cooked meat with aromatic vegetables, fragrant herbs, and a rich savory sauce. Although it requires patience, the slow braising process rewards you with exceptional flavor and fork-tender texture. Whether served over creamy mashed potatoes, buttery noodles, or soft polenta, this elegant dish is perfect for family dinners, holidays, and special celebrations.
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