Braised Veal with Gremolata Recipe

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Braised Veal with Gremolata
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Ingredients
12
Count
Nutrition
543
Calories
Total time
195
Minutes
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Ingredients:

  • 1 (4 1/2- to 5-lb) boneless veal shoulder roast, rolled and tied by butcher
  • 2 large garlic cloves, cut lengthwise into 20 thin slices
  • 1 tbsp olive oil
  • 1 tbsp potato starch dissolved in 1 1/2 tbsp cold water
  • 1 tbsp finely chopped fresh basil
  • accompaniment: porcini matzo polenta wedges

Directions:

  1. Pour boiling water over porcini in a bowl and let stand until softened, 10 to 20 minutes. Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl. Chop porcini and reserve for polenta.
  2. Pat veal dry and cut 20 (1 1/2-inch-deep) slits all over with a thin-bladed knife. Stuff each slit with a slice of garlic, then season veal with salt and pepper.
  3. Heat oil in a 4- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown veal on all sides, about 10 minutes. Add wine and deglaze pot by boiling over high heat (keep veal in pot), stirring and scraping up brown bits, until wine is reduced by half, about 5 minutes. Stir in porcini-soaking liquid and bring to a simmer. Simmer gently, covered, turning veal every 30 minutes, until meat is tender, about 2 hours. Transfer veal to a cutting board and cool completely.
  4. Skim any fat and froth from surface of pan juices, then boil until reduced to about 2 cups. Pour through a very fine sieve into a saucepan and bring to a simmer. Stir dissolved potato starch, then whisk into pan juices. Simmer sauce until slightly thickened.
  5. Make gremolata: Stir together gremolata ingredients.
  6. Stir half of gremolata into sauce and season with salt and pepper. Chill remaining gremolata, covered.
  7. Heat and serve veal: Preheat oven to 350°F.
  8. Remove strings from veal and cut meat across the grain into 1/4-inch-thick slices. Overlap slices in a 13- by 9-inch ceramic or glass baking dish and pour sauce over meat. Cover dish with foil and heat in middle of oven 30 minutes.
  9. Sprinkle with remaining gremolata.
  10. Cooks' notes ·Veal (cooled on cutting board but not sliced) can be made 1 day ahead and chilled, covered. Slice meat while still cold and reheat in sauce. ·Sauce can be made 1 day ahead, then cooled completely before being chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 543.47 Kcal (2275 kJ)
Calories from fat 113.65 Kcal
% Daily Value*
Total Fat 12.63g 19%
Cholesterol 313.67mg 105%
Sodium 329.6mg 14%
Potassium 1325.02mg 28%
Total Carbs 13.38g 4%
Sugars 0.42g 2%
Dietary Fiber 1.44g 6%
Protein 80.48g 161%
Vitamin C 2.4mg 4%
Iron 3.9mg 22%
Calcium 100.6mg 10%
Amount Per 100 g
Calories 106.72 Kcal (447 kJ)
Calories from fat 22.32 Kcal
% Daily Value*
Total Fat 2.48g 19%
Cholesterol 61.59mg 105%
Sodium 64.72mg 14%
Potassium 260.19mg 28%
Total Carbs 2.63g 4%
Sugars 0.08g 2%
Dietary Fiber 0.28g 6%
Protein 15.8g 161%
Vitamin C 0.5mg 4%
Iron 0.8mg 22%
Calcium 19.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 12
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • sugar free

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