Brasato Vitello (Braised Veal) . . .

This recipe calls for a veal shoulder roast, but . . . I happened to have a veal X-rib roast which I thought just might turn out even better. And I was right . . .


When braised with wine, veal shoulder tenderizes and soaks up the aromatic liquid.



1 2 1/4-lb. piece boneless 

   veal shoulder, tied with 


Kosher salt and freshly 

   ground black pepper, 

   to taste

4 oz. lardo or fatback, minced

4 tbsp. unsalted butter

1 750-ml bottle of red wine

4 carrots

4 ribs celery

3 medium onions

1 clove garlic, crushed

4 1/2 cups beef stock

10 whole cloves

1 3" stick cinnamon

1 bay leaf

1 sprig rosemary

3 small potatoes, cut into 1/2" pieces

1/4 cup light rum



1. Heat oven to 260°. Season veal with salt and pepper. Heat half the lardo and half the butter in a 6-qt. Dutch oven over medium-high heat. Add veal; cook, turning, until browned, 8–10 minutes. Transfer veal to a plate; set aside. Quarter 1 carrot, 1 rib celery, and 1 onion; add along with garlic to Dutch oven and cook until browned, 12–15 minutes. Add 1.5 cups wine; boil until wine is almost evaporated, 12–15 minutes. Add 1/2 cup water; boil until almost evaporated (careful on this step - don't let the pot go anywhere near dry, the reduced wine will appear thickened and that's when you add next step). Repeat using half cup wine. Return veal to pot, and add 4 cups stock, cloves, bay leaf, cinamon, and rosemary; boil. Cover, transfer to oven, and cook until veal is tender, about 3 1/2 hours.


2. Meanwhile, heat remaining lardo and butter in a 4-qt. pot over medium-low heat. Cut remaining carrots, celery, and onions into 1/2" pieces and add to pot along with 1 cup chicken stock and potatoes; season with salt and pepper. Cover and cook slowly until vegetables are tender, 40–45 minutes; set aside.


3. Remove veal from oven; transfer veal to a plate. Pour sauce through a fine strainer set into a 4-qt. pot, discard solids. Set pot over medium-high heat. Add rum; cook until sauce has thickened, 12–15 minutes. To serve, slice veal, and arrange on a platter with vegetables. Spoon sauce over veal.





Pairing note: Full-bodied red wine pairs well with this rich, hearty braise.