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Oven-Cooked Veal - {Vitello Al Forno}


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  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 medium red sweet onion peeled, and thinly sliced
  • 1 medium leek tops removed, washed and thinly sliced
  • 1/4 cup balsamic vinegar
  • 1/2 pound button mushrooms wiped clean, and thinly sliced
  • 5 carrots scraped, and cut into 1" pieces
  • 2 1/2 pounds veal shoulder chops wiped dry
  • 1/2 teaspoon fine sea salt
  • Grinding of coarse black pepper
  • 1 cup dry white wine
  • 1 tablespoon finely-minced rosemary


Servings 4


Step 1

Heat 1 tablespoon of the olive oil and 1 tablespoon of the butter in an ovenproof saute pan. Stir in the onions and leeks and cook the mixture over medium heat until the onions and leeks are wilted. Raise the heat to high, stir in the balsamic vinegar, and cook, stirring occasionally, until the vinegar evaporates. Remove the onions and leeks to a dish and set aside.

Add the remaining olive oil and butter to the pan, stir in the mushrooms and cook them until all their liquid has been given off. Remove the mushrooms to the dish with the leeks and onions.

Preheat the oven to 325 degrees.

Dry the meat well on both sides with paper towels and add the pieces in a single layer to the pan; brown them well on both sides. Sprinkle the meat with the salt and pepper. Return the onion mixture to the pan and add the carrots. Slowly pour in the wine along the side of the pan. Cover the pan tightly and transfer it to the oven.

Cook for about 1 1/4 hours, or until the meat is fork tender. Ten minutes before the dish is done, sprinkle the rosemary over the top of the meat. Cut the meat into serving pieces; transfer the mixture with the juices to a serving platter and serve immediately.

This recipe yields 4 servings.

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