Veal Recipes: Braised Veal with Pearl Onions and Sweet Peas

braised veal recipes

One of the nicest veal recipes you will find, this braised veal with pearl onions is from a wonderful cookbook called Slow Cooker Comfort Food: 275 Soul-Satisfying Recipes.

Here veal is braised in white wine and chicken stock to produce a richly satisfying yet surprisingly light veal stew.

Veal recipes may not be for every day, but they are a delicious treat. You will definitely want to try this one.

The author serves this with a simple risotto – one made with just onions and chicken stock and seasoned liberally with black pepper – for a delicious meal.

braised veal recipes

Veal Recipes: Braised Veal with Pearl Onions and Sweet Peas

Love veal recipes? Here veal is braised in white wine and chicken stock to produce a richly satisfying yet surprisingly light veal stew.
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 487 kcal

Ingredients
 
 

  • 2 tablespoons olive oil, (approximately), divided
  • 2 ounces pancetta, diced
  • 2 pounds veal, stewing meat, cut into 1-inch (2.5 cm) cubes
  • 1/4 cup all-purpose flour
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon thyme leaves, dried
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns, cracked
  • 2 bay leaves
  • 1 cup dry white wine
  • 2 cups chicken stock, or veal stock
  • 24 pearl onions, peeled
  • 2 cups peas, thawed if frozen
  • Freshly ground black pepper
  • whipping cream, optional

Instructions
 

  • 1. In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.
  • 2. On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.
  • 3. Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.
  • 4. Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream.
  • Serve immediately.

Nutrition

Calories: 487kcalCarbohydrates: 30gProtein: 38gFat: 20gSaturated Fat: 7gTrans Fat: 1gCholesterol: 133mgSodium: 735mgPotassium: 1031mgFiber: 6gSugar: 11gVitamin A: 3876IUVitamin C: 32mgCalcium: 88mgIron: 3mg
Tried this recipe?Let us know how it was!

Tips:

  • If you are halving this recipe, be sure to use a small (approximately 1 1/2 to 3 quart) slow cooker.
  • Use a medium to large (3 1/2 to 5 quart) slow cooker for this recipe.
  • To peel pearl onions, cut an “x” in the root end and drop them into a pot of rapidly boiling water for about 30 seconds. Drain in a colander and run under cold running water. The skins should lift off quite easily with a little prodding from you and a sharp paring knife.

Complete Step 3. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.

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