Braised Veal Breast with White Beans Recipe
Ingredients
| 3 1/2- to 4-pound meaty veal breast, bone in | ||
| Olive oil | 2 Tablespoon | |
| Onion | 1 Large, chopped | |
| Carrots | 2 , chopped | |
| Celery stalks | 2 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Peel of 1 lemon (zest only, no pith), cut into strips | ||
| One 14- to 16-ounce can whole Italian-style tomatoes with juice | ||
| Sprigs of fresh basil, thyme, and marjoram, or 1 teaspoon dried Italian seasoning | ||
| One 20-ounce can Italian cannellini (white beans), drained and rinsed | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large skillet, brown the veal on all sides in hot oil.
Put the veal in a roasting pan about 3 inches larger all around than the meat.
Meanwhile, heat the oven to 350° F.
In the same skillet, slowly saute the onion, carrot, celery, and garlic until softened.
Scoop the vegetables into the roasting pan.
Pour in the tomatoes, add the lemon zest, and sprinkle with salt and pepper.
Lay sprigs of fresh herbs on top of meat.
Cover the pan tightly with foil, place it in the middle of the oven, and braise for 2 1/2 hours.
(The juices will not boil away if the foil is well-sealed.) Then remove the foil, stir the beans into the pan juices, re-cover, and cook for 30 to 40 minutes more.
The veal should be superbly tender.
This dish can be kept warm, covered, for 30 minutes.
To serve, carve the veal on a platter; spoon the bean mixture into a separate dish.
Put the veal in a roasting pan about 3 inches larger all around than the meat.
Meanwhile, heat the oven to 350° F.
In the same skillet, slowly saute the onion, carrot, celery, and garlic until softened.
Scoop the vegetables into the roasting pan.
Pour in the tomatoes, add the lemon zest, and sprinkle with salt and pepper.
Lay sprigs of fresh herbs on top of meat.
Cover the pan tightly with foil, place it in the middle of the oven, and braise for 2 1/2 hours.
(The juices will not boil away if the foil is well-sealed.) Then remove the foil, stir the beans into the pan juices, re-cover, and cook for 30 to 40 minutes more.
The veal should be superbly tender.
This dish can be kept warm, covered, for 30 minutes.
To serve, carve the veal on a platter; spoon the bean mixture into a separate dish.
Chef
