•  4 1/2 lbs. Boneless Veal, cut into 1 1/2-inch chunks
  •  1 tsp. Salt
  •  1/2 tsp. Freshly Ground Black Pepper
  •  3 tbsp. plus 2 tbsp. Olive Oil
  •  2 Large Yellow Onions, finely chopped
  •  3 cups Chicken Stock
  •  1 1/2 cups Gourmet Classic Red Cooking Wine
  •  3/4 lbs Baby Carrots
  •  2 tbsp. Finely Chopped Fresh Thyme
  •  2 tbsp. Finely Chopped Fresh Rosemary
  •  1 1/2 lbs Wild Mushrooms, washed, dried, and cut into 1/4-inch slices
  •  Garnish: 2 tsp. Finely Chopped Curly Parsley


  • Preheat the oven to 350°F.
  • Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. With a slotted spoon, remove the veal to a platter and set aside.
  • Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more.
  • Stir the chicken stock, Gourmet Classic Red Cooking Wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
  • While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
  • When the veal is done, remove from the oven, add the mushrooms, and season with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.

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