White Wine and Fennel Braised Veal
A lighter, aromatic take on the dish using sliced fennel bulbs and dry Pinot Grigio.
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Ingredients
- 2 pounds veal shoulder or chuck, cut into 2-inch cubes
- 2 bulbs large fennel bulbs, thinly sliced
- 1 1/2 cups dry Pinot Grigio
- 1 cup chicken or veal stock
- 1/2 cup all-purpose flour for dredging
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic cloves, smashed
- 1 sprig fresh rosemary sprig
- 2 tablespoons unsalted butter
- 2 large shallots, minced
- 1 to taste kosher salt and cracked black pepper
- 1 teaspoon fresh lemon zest(optional)
Instructions
- 1
Pat the veal cubes dry with paper towels and season generously with salt and pepper.
- 2
Dredge the veal in flour, shaking off the excess, and sear in a heavy Dutch oven with olive oil over medium-high heat until browned on all sides.
- 3
Remove the meat from the pot and set aside; add the butter to the same pot and sauté the sliced fennel and shallots until softened and slightly caramelized.
- 4
Stir in the smashed garlic and rosemary sprig, cooking for 1 minute until fragrant.
- 5
Deglaze the pot with the Pinot Grigio, scraping the bottom to release the browned bits (fond), and let the wine reduce by half.
- 6
Return the veal to the pot and add the stock until the liquid reaches halfway up the meat.
- 7
Cover with a tight-fitting lid and simmer on low heat for 75 to 90 minutes, or until the veal is fork-tender.
- 8
Remove the rosemary sprig and stir in the lemon zest before serving over polenta or crusty bread.
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