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Braised Veal Breast With White Beans

Healthycooking's picture
Ingredients
  Meaty veal breast 4 Pound, bone in
  Olive oil 2 Tablespoon
  Onion 1 Large, chopped
  Carrots 2 , chopped
  Celery stalks 2 , chopped
  Garlic 1 Clove (5 gm), minced
  Lemon zest strip 1 , cut into strips (Zest Only, No Pith)
  Canned whole italian-style tomatoes with juice 16 Ounce (1 Can)
  Basil sprig/1 teaspoon dried italian seasoning 2 , mixed with other herbs
  Thyme sprig/1 teaspoon dried italian seasoning 2 , mixed with other herbs
  Marjoram sprig/1 teaspoon dried italian seasoning 2 , mixed with other herbs
  Canned cannellini beans 20 Ounce, drained, rinsed (Italian, White Beans, 1 Can)
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Interest: 
Healthy

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