ShoppingCart $0.00
Veal Shoulder Braised with Fall Vegetables

Veal Shoulder Braised with Fall Vegetables

Main course | Easy | 1 hour
Main course
Easy
Read mode Print

Recipe details

Ingredients

Shop ingredients
Add to List

Directions

  1. Heat the oil in a large, deep pan over medium-high and brown the veal shoulder on all sides. Transfer the meat onto a plate.
  2. Add the pancetta and garlic to the pan, and sauté for 2 minutes or until the pancetta is crisp. Add the chicken stock and pizza sauce. Return the meat to the pan and reduce the heat to low.
  3. Cover and continue cooking for about 2 hours or until the meat is tender. Then bring to a boil, add the vegetables, and turn the heat back down to low.
  4. Cook for another 15 minutes or until the vegetables are tender, but still firm. Garnish with sour cream and fresh basil. Serve with Olive Bread from our Les Trois Moulins line.

Recipes to discover

Thyme and Marjoram Beef Stew
Prep time 15 minutes
Cook time 7 hours
Thyme and Marjoram Beef Stew
Beef vegetable stew
Prep time 25 minutes
Cook time 2 hours
Beef vegetable stew
Québec Milk-Fed Veal Stew with Mushrooms
Prep time 20 minutes
Cook time 2 hours
Québec Milk-Fed Veal Stew with Mushrooms
Show More

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more