Braised Veal Flank
- Total Time
- 2 hours 30 minutes
- Rating
- Notes
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Ingredients
Yield:8 servings
- 6pounds veal flank, trimmed and cut into strips 6 inches long and 2 inches wide (or boneless breast of veal cut the same way); there should be 8 strips
- Flour for dredging veal
- Salt and freshly ground pepper to taste
- ⅓cup vegetable oil
- 1cup sliced onions
- 1cup chopped leek whites
- ¾cup diced carrots
- 2ribs celery, sliced
- 2cloves garlic, minced
- 2cups dry white wine
- 1cup canned crushed tomatoes
- 4sprigs thyme
- 1bay leaf
- 3whole cloves
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
743 calories; 38 grams fat; 12 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 74 grams protein; 1148 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Trim the veal strips to square off the edges. Roll each piece, and tie with twine. Dredge the veal rolls lightly in flour seasoned with salt and pepper.
- Step 3
In an ovenproof skillet large enough to hold all the veal rounds in one layer, heat the oil over medium-high flame and brown the veal on all sides, about 15 minutes. Add the onions, leeks, carrots, celery and garlic. Cook for another five minutes. When the meat is browned, drain off the fat.
- Step 4
Add the white wine; bring to a boil. Then, add the tomatoes, thyme, bay leaf, cloves and four cups of water. Bring to a boil; then, remove from the heat and place in the oven, covered. Cook for 1½ hours. Remove the cover, reduce oven to 350 degrees, and cook for another 30 minutes. Remove bay leaf and thyme and serve with roasted vegetable mirepoix and savoy cabbage (see recipes).
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