Provided by Diane Rossen Worthington
Categories Olive Tomato Braise Passover Father's Day Veal Family Reunion Parsley Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For gremolata:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- For veal:
- Preheat oven to 350°F. Place veal on work surface; open flat like book. Sprinkle top surface evenly with coarse salt, freshly ground black pepper, and reserved gremolata seasoning. Roll up veal. Tie with kitchen string every 1 1/2 inches to hold shape. Sprinkle outside of roast with coarse salt and pepper.
- Heat 2 tablespoons oil in heavy large ovenproof pot over high heat. Add veal and brown on all sides, turning with 2 wooden spoons, 15 to 18 minutes. Transfer veal to small rimmed baking sheet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to same pot. Add onions, carrots, and celery; sauté until beginning to soften, about 5 minutes. Add wine; boil 3 minutes, scraping up browned bits. Add broth, tomatoes, garlic, and rosemary. Return sauce to boil. Return veal to pot. Sprinkle olives around veal. Cover; transfer to oven.
- Braise veal until very tender, turning with wooden spoons every 30 to 40 minutes, about 2 1/2 hours total. Cool veal, uncovered, in sauce in pot, 2 hours. DO AHEAD: can be made 1 day ahead. Chill until cold, then cover and keep chilled.
- Spoon off any fat from surface of sauce. Transfer veal to work surface. Cut veal crosswise into 1/2-to 3/4-inch-thick slices, removing string. Overlap veal slices in 13 x 9 x 2-inch glass baking dish.
- Rewarm sauce in pot over low heat. Spoon off any additional fat from surface. Boil sauce until reduced to 4 cups, about 12 minutes. Transfer 1 cup solids from sauce (without olives) to blender and puree. Return puree to sauce. Season sauce with coarse salt and pepper. Spoon sauce over veal. DO AHEAD: can be made 1 day ahead. Cover dish with foil and chill. Rewarm, covered, in 350°F oven 20 to 30 minutes.
- Sprinkle veal with reserved 1/4 cup gremolata and serve.
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XC MARUF
[email protected]This veal dish is perfect for a winter meal. It's hearty and comforting, and the sauce is perfect for dipping bread or spooning over mashed potatoes.
Yasir Yaqoob
[email protected]I made this dish for a dinner party last weekend, and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this recipe again for future parties.
Rosa Perez
[email protected]This is a great recipe for a special occasion meal. The veal is tender and juicy, and the sauce is rich and flavorful. I served it with roasted potatoes and green beans, and it was a hit with my guests.
flooxy doox
[email protected]I'm not a big fan of veal, but I really enjoyed this dish. The meat was cooked perfectly and the sauce was flavorful without being too heavy. I would definitely make this again.
Busisiwe Mohlala
[email protected]This is one of my favorite veal recipes. It's so easy to make and it always turns out delicious. I love the way the veal braises in the oven, making it fall-apart tender.
teresa bowman
[email protected]I served this dish with mashed potatoes and roasted vegetables, and it was a perfect meal. The veal was so tender and flavorful, and the mashed potatoes and vegetables soaked up all of the delicious sauce.
Pastor John Abidu
[email protected]I made this dish in my slow cooker, and it turned out perfectly. The meat was cooked evenly and the sauce was thick and flavorful. I would definitely recommend this method if you're short on time.
Balungile Maziya
[email protected]I used a different cut of veal than the recipe called for, and it turned out great. The meat was still tender and flavorful. I think this recipe is very forgiving, so feel free to use whatever cut of veal you have on hand.
Jackie Easley
[email protected]The gremolata and tomato-olive salad are essential to this dish. They add so much flavor and texture. I wouldn't skip them.
Anil Grg
[email protected]I love the combination of flavors in this dish. The veal is savory and rich, the sauce is tangy and slightly sweet, and the gremolata and tomato-olive salad add a refreshing brightness. It's a perfect balance of flavors.
Abubakkor siddik
[email protected]This veal dish is perfect for a special occasion meal. It's elegant and delicious, and it's sure to impress your guests.
Metoowie
[email protected]I made this recipe for a dinner party last weekend, and it was a huge success. Everyone raved about the veal and the sauce. I will definitely be making this recipe again for future parties.
shama press
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The braising process makes the meat incredibly tender and flavorful. I served it with roasted potatoes and green beans, and it was a perfect meal.
FREE FIRE Mr BAYZID
[email protected]I'm not usually a fan of veal, but this recipe changed my mind. The meat was so tender and flavorful, and the sauce was absolutely delicious. I will definitely be making this recipe again.
Prakash Chaulagai
[email protected]I've made this veal dish several times now, and it's always a hit with my family and friends. The meat is always tender and juicy, and the sauce is so flavorful. I love serving it with mashed potatoes and roasted vegetables.
Bongani Vieh Malinga
[email protected]This braised veal dish is an absolute masterpiece. The meat is fork-tender, the sauce is rich and flavorful, and the gremolata and tomato-olive salad add the perfect finishing touches. I highly recommend this recipe to anyone who loves a hearty and s