This classic Italian spezzatino transforms humble veal shoulder into a luxurious, fork-tender stew. The meat simmers for hours in a robust red wine and stock reduction, absorbing the smoky depth of crispy bacon and the earthy notes of fresh mushrooms. Aromatics like shallots and garlic build a savory foundation, while a touch of Worcestershire sauce adds complexity. The result is a dish with a velvety, rich sauce that clings to every bite of tender veal. It is the perfect comfort food for chilly evenings or a special family dinner. Serve over creamy polenta or buttered egg noodles to soak up every drop of the flavorful jus. Simple ingredients yield an elegant, restaurant-quality meal that feels like a warm embrace.
Chef Galati’S Spezzatino Di Vitello (Veal Ste
Description
This classic Italian spezzatino transforms humble veal shoulder into a luxurious, fork-tender stew. The meat simmers for hours in a robust red wine and stock reduction, absorbing the smoky depth of crispy bacon and the earthy notes of fresh mushrooms. Aromatics like shallots and garlic build a savory foundation, while a touch of Worcestershire sauce adds complexity. The result is a dish with a velvety, rich sauce that clings to every bite of tender veal. It is the perfect comfort food for chilly evenings or a special family dinner. Serve over creamy polenta or buttered egg noodles to soak up every drop of the flavorful jus. Simple ingredients yield an elegant, restaurant-quality meal that feels like a warm embrace.Ingredients
Directions
-
Cut the veal shoulder into 1-inch cubes.
-
In a large saucepot, sauté the diced bacon over medium heat until crisp and browned.
-
Remove the bacon with a slotted spoon, leaving about 2 tablespoons of drippings in the pot; set bacon aside.
-
Heat the remaining drippings until hot.
-
Add the veal cubes in batches, browning on all sides; remove and set aside.
-
Add minced shallots (or onions) and minced garlic to the pot; sauté for 2 minutes until fragrant.
-
Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
-
Return the browned veal to the pot.
-
Stir in the veal stock, salt, black pepper, 1 1/2 cups of the Burgundy wine, and Worcestershire sauce.
-
Bring the mixture to a boil.
-
Reduce heat to low, cover, and simmer gently until the veal is tender, about 1 1/2 hours.
-
While the veal simmers, melt butter in a skillet over medium heat; add mushrooms and sauté for 3 minutes until browned; keep warm.
-
During the last 5 minutes of cooking, add the cooked tiny carrots, tiny white onions, sautéed mushrooms, reserved bacon, and the remaining 1/2 cup of wine to the stew.
-
Spoon the stew into a serving casserole or bowls.
-
Sprinkle with chopped fresh parsley if desired, and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 541.7kcal
- % Daily Value *
- Total Fat 25.5g40%
- Saturated Fat 9.0g45%
- Cholesterol 196.9mg66%
- Sodium 643.8mg27%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 71.8g144%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
