Veal Cacciatore

Name: Veal Cacciatore
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 794 grams whole tomatoes in juice; 2 mediums carrots, chopped; 2 ribs celery ribs, chopped; 7 grams 1/3 cup broken dried porcini; 158 milliliters dry white wine; 3 garlic cloves, finely chopped; 79 milliliters brine-cured black olives such as Niçoise; 59 milliliters olive oil, divided; 2 mediums onions, chopped; 113 grams sliced pancetta, chopped; 8 servings Accompaniment: polenta; 2 kilograms boneless veal shoulder roast; 2 Turkish bay leaves or 1 California

You can never have too many main course recipes, so give Veal Cacciatore a try. Watching your figure? This gluten free and dairy free recipe has 740 calories, 86g of protein, and 31g of fat per serving. This recipe serves 8. This recipe covers 43% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 2 hours. Head to the store and pick up garlic cloves, carrots, pancetta, and a few other things to make it today. To use up the polenta you could follow this main course with the Lemon Polenta Cookies as a dessert.

Instructions

Preheat oven to 325°F with rack in middle.

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Oven

Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat.

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Wine

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Sauce Pan

Pat veal dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper.

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Pepper

Salt

Veal

Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.

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Veal

Cooking Oil

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Pot

Transfer veal to a plate. Discard fat from pot and add remaining 2 tablespoons oil.

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Veal

Cooking Oil

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Pot

Add pancetta and sauté over medium-high heat until it begins to brown.

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Pancetta

Add onions and sauté until softened, about 8 minutes.

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Onion

Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine. Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic. Sauté until softened, about 8 minutes. Stir in wine and cook until most has evaporated, about 2 minutes.

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Mushrooms

Pancetta

Carrot

Celery

Garlic

Wine

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Sieve

Bowl

Coarsely chop tomatoes and add to pot with their juice. Simmer, stirring occasionally, until thickened, about 15 minutes.

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Tomato

Juice

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Pot

Add veal with meat juices from plate, rosemary, bay leaves, and olives. Cover pot and braise veal in oven, turning roast occasionally, until center of meat is fork-tender, 2 3/4 to 3 hours.

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Bay Leaves

Rosemary

Olives

Meat

Veal

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Oven

Pot

Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired.

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Sauce