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Chef Galati’S Spezzatino Di Vitello (Veal Ste

Chef Galati's Spezzatino Di Vitello (Veal Ste recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 541.7
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
  • 1/4 pound Bacon; sliced, diced
  • 2 pound Veal shoulder; boneless,
Directions
  1. 1
    Cut the veal shoulder into 1-inch cubes.
  2. 2
    In a large saucepot, sauté the diced bacon over medium heat until crisp and browned.
  3. 3
    Remove the bacon with a slotted spoon, leaving about 2 tablespoons of drippings in the pot; set bacon aside.
  4. 4
    Heat the remaining drippings until hot.
  5. 5
    Add the veal cubes in batches, browning on all sides; remove and set aside.
  6. 6
    Add minced shallots (or onions) and minced garlic to the pot; sauté for 2 minutes until fragrant.
  7. 7
    Stir in the flour and cook for 1 minute to eliminate the raw flour taste.
  8. 8
    Return the browned veal to the pot.
  9. 9
    Stir in the veal stock, salt, black pepper, 1 1/2 cups of the Burgundy wine, and Worcestershire sauce.
  10. 10
    Bring the mixture to a boil.
  11. 11
    Reduce heat to low, cover, and simmer gently until the veal is tender, about 1 1/2 hours.
  12. 12
    While the veal simmers, melt butter in a skillet over medium heat; add mushrooms and sauté for 3 minutes until browned; keep warm.
  13. 13
    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.
  14. 14
    Spoon the stew into a serving casserole or bowls.
  15. 15
    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.

Keywords: veal, spezzatino, italian, stew, braised, red wine, bacon, mushrooms, comfort food, dinner, traditional, rich, savory, one pot, slow cook, garlic, shallots, carrots, onions, herbs
Read it online: https://www.chefs-mate.com/recipe/chef-galatis-spezzatino-di-vitello-veal-ste/