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Braised veal cheeks with orange and toasted pine nut gremolata

Servings:
6 servings
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Ingredients

Braised Veal Cheeks
  • 3 pound boneless and trimmed veal cheeks
  • 6 tablespoon extra virgin olive oil
  • 1 tablespoon medium carrot cut into 1/4-inch small dice
  • 1 tablespoon medium spanish onion cut into 1/4-inch small dice
  • 2 tablespoon celery ribs, cut into small dice
  • 2 tablespoon chopped fresh thyme (leaves only)
  • 2 cup basic tomato sauce
  • 2 cup beef broth plus 1 cup if needed
  • 2 cup dry red wine
Orange and toasted pine nut gremolata
  • 3 pound boneless and trimmed veal cheeks
  • 6 tablespoon extra virgin olive oil
  • 1 tablespoon medium carrot cut into 1/4-inch small dice
  • 1 tablespoon medium spanish onion cut into 1/4-inch small dice
  • 2 tablespoon celery ribs, cut into small dice
  • 2 tablespoon chopped fresh thyme (leaves only)
  • 2 cup basic tomato sauce
  • 2 cup beef broth plus 1 cup if needed
  • 2 cup dry red wine
  • 3/4 cup finely chopped italian parsley
  • 1/4 cup toasted pine nuts, rough chop

Preparation

Baking Directions:

Veal cheeks1. Preheat oven to 325°F.

Season veal cheeks all over with salt and pepper.

In a large Dutch Oven or heavy casserole with lid, heat extra virgin olive oil over medium high heat until smoking.

Place cheeks in pot and brown on all sides, about 12 to 15 minutes.

Transfer to plate and set aside.

2.

Add vegetables and thyme to pot and cook, stirring often until vegetables are golden brown, about 8 to 10 minutes.

Add tomato sauce, stock and wine; bring to a boil.

Place veal cheeks back in pot, making sure they are submerged at least halfway.

Add extra stock if necessary.

3.

Tightly cover the pot, place in preheated oven and cook for 2 hours or until cheeks are very tender.

If a skewer passes through meat with no resistance then the cheeks are done.

4.

Remove veal cheeks from oven and serve over risotto or whipped potatoes; sprinkle with gremolata just before serving.

Gremolata1. In a small bowl, gently mix together the parsley, pine nuts and orange zest; season with salt and pepper.

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