Classic Italian Veal Spezzatino

Classic Italian Veal Spezzatino is a hearty, comforting dish that’s reminiscent of Italy’s rich culinary heritage. Tender veal cubes simmer in a flavorful broth infused with aromatics, herbs, and wine, resulting in a rich, velvety sauce that coats the tongue.

A comforting, satisfying meal perfect for special occasions or cozy nights in.

Ingredients

• 1 pound veal shoulder or shank, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup dry white wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Fresh parsley, chopped (optional)

Instructions

Season the veal cubes with salt and pepper.

Dust the veal cubes with flour, shaking off excess.

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.

Add the veal cubes and brown them on all sides, about 5-7 minutes.

Remove the browned veal from the pot and set it aside.

Reduce heat to medium and add more oil if necessary.

Add the chopped onion, garlic, carrot, and celery, and cook until the vegetables are tender, about 10 minutes.

Add the white wine to the pot, scraping up any browned bits from the bottom.

Bring the wine to a simmer and cook until the liquid has almost completely reduced, about 5 minutes.

Add the beef broth, tomato paste, thyme, rosemary, and bay leaf to the pot.

Stir to combine, then return the browned veal to the pot.

Bring the mixture to a simmer.

Reduce heat to low and let the spezzatino simmer, covered, for about 1 1/2 hours, or until the veal is tender.

Remove the bay leaf and season the spezzatino with salt and pepper to taste.

Serve hot, garnished with chopped parsley if desired.

Notes

You’ll need to plan ahead, as the simmering time for this dish is about 1 1/2 hours.

Make sure to season the veal cubes evenly with salt and pepper before dusting them with flour.

Don’t overcrowd the pot when browning the veal, cook in batches if necessary.

Use a high-quality dry white wine for the best flavor.

If using a lighter-colored pot, be careful not to burn the vegetables.

You can also make this dish ahead and refrigerate or freeze it for later use.

Traditionally, spezzatino is served with mashed potatoes, polenta, or risotto.

You can serve it with your choice of sides.

Nutrional Value

• Calories: 520
• Total Fat: 24g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 25g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 35g