Bolognese Veal Braised In Milk
A rich and hearty veal braised in milk, this dish offers tender slices of meat with a flavorful, caramelized sauce. Perfect for special occasions or comforting family dinners, it pairs well with pasta or vegetables and showcases the delicate, nutty taste of veal infused with herbs and a creamy sauce.
Ingredients
Instructions
- Rub the veal with oil and butter and place it in a roasting pan with sprigs of rosemary and sage leaves.
- Preheat the oven to 400°F (200°C). Roast the veal for 30 minutes, turning frequently and basting with meat juices.
- Remove the veal from the pan and place it in a covered casserole.
- Add enough milk to immerse two-thirds of the veal in the casserole.
- Cover the casserole, leaving the top ajar, and cook slowly for approximately 2 hours or until the meat is done, turning and basting occasionally, adding remaining milk as needed.
- Once cooked, transfer the veal to a platter and keep warm.
- In the casserole, the milk should have coagulated into small nut brown clusters. If not, increase the heat to high and cook until the milk reduces and darkens further.
- Skim off the fat and discard, taking care not to remove the coagulated milk clusters.
- Add warm water, turn the heat to high, and boil away all water while scraping and loosening all residue from the casserole.
- Taste and adjust seasonings as needed.
- Carve the veal into 3/8-inch thick slices.
- Spoon the sauce over the meat and serve immediately.
Tips & Substitutions
For enhanced flavor, consider marinating the veal in milk overnight before cooking. If you don't have rosemary or sage, thyme can be a good substitute. Ensure to keep an eye on the milk while cooking; if it begins to burn, reduce the heat. This dish pairs well with a side of creamy polenta or buttery mashed potatoes.
Serving Suggestions
Serve the veal slices drizzled with the rich sauce, garnished with fresh herbs for a vibrant touch. This dish pairs beautifully with Easy Classic Lasagna or a simple arugula salad for a complete meal. A glass of red wine, such as Chianti, complements the flavors beautifully.
Storage & Reheating
Leftover veal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk to keep the meat moist. For longer storage, freeze the cooked veal in a freezer-safe container for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Bolognese Veal Braised In Milk contains roughly 1410 calories, with 32g protein, 194g carbohydrates, and 82g fat. It is an excellent source of dietary fiber (273% of the Daily Value), iron (164% of the Daily Value), and calcium (103% of the Daily Value). Note that it is relatively high in sodium, at 1227mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, while veal is traditional, you can substitute with beef chuck or pork shoulder. Adjust the cooking time as necessary, as different cuts may require longer or shorter braising times to become tender.
What should I do if the milk doesn't coagulate?
If the milk doesn't coagulate into clusters, increase the heat to high and let it cook until it reduces and darkens. Stir occasionally to prevent burning, and keep an eye on it to achieve that desired nut-brown color.
Can I make this dish ahead of time?
Absolutely! This dish can be made up to 2 days in advance. Simply cook it, let it cool, and then refrigerate. Reheat gently on the stove before serving to bring back its original flavors and textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).