This braised veal stew recipe is easy to make and cooked in a Dutch oven. Tender pieces of veal are braised with chopped vegetables and simmered with wine and herbs. This great dish will just melt in your mouth.
This post is sponsored by Veal, Discover Delicious and funded by the Beef Checkoff. All opinions are always my own.
When the weather gets chilly, I love making a big pot of stew, soup or chili. While I can eat this Veal Osso Buco Stew all year round, it is especially comforting in the fall and winter months. It is also the perfect meal to share with friends and family.
What is Osso Buco?
Osso buco is a traditional Italian dish of braised veal shanks including the marrow rich bones. They are slow cooked with vegetables, tomatoes and white wine. It is topped off with a gremolata which is a mixture of garlic, parsley and lemon zest.
Traditional Osso Buco is rich and delicious but it can be time consuming and expensive. I decided to change things up and make a rich veal stew with all the flavors of a traditional Osso Buco. This cooks much quicker and I often am able to buy packages of veal stew meat at a very good price thus making this an easy recipe and delicious dinner.
Veal is versatile and this high quality protein can be used in so many dishes. The delicate meat takes on the flavor of herbs, spices, veggies or whatever you cook it with.
While this dish can be made in advance and gently reheated for an easy weeknight dinner, it is also special occasion material. I often make Veal Osso Buco Stew for entertaining guests, at home date night or as a terrific dish for a holiday dinner.
Most grocery stores carry a variety of veal cuts. If you can't find it, check to see if you can order it from your grocery store butcher or order it online.
For more information and delicious veal recipes, check out the Veal ~ Disover Delicious website.
Veal Stew Ingredients
This Italian veal stew recipe has fresh ingredients that you can find in your local grocery store. There are no surprises when making your grocery list.
- veal stew meat - I like my veal cubes cut into 1 to 2 inch pieces. You can find packages of already cut stew meat at most grocery stores.
- all purpose flour - Basic flour works here.
- olive oil - This is always my favorite light oil to start off a great veal dish.
- shallots - I prefer these over onions as they are more delicate. But substitute onions if you can't find shallots or if you prefer onions.
- carrots - I like to chop mine in small pieces but keep them larger if you like bigger carrot pieces in your veal stew.
- wine - I use a rose wine because I love the delicate flavor that matches with the tender veal.
- broth or stock - Choose your favorite as you can use beef or chicken broth or vegetable broth.
- tomatoes - Use a 14 ounce ounce can of diced tomatoes.
- fresh parsley - This herb provides lots of freshness to the tender chunks of veal.
- bay leaf- Two bay leaves add lots of flavor. Make sure to remove them before serving this veal dish.
- Italian seasoning - This dried seasoning gives the dish even more flavor.
- garlic - Fresh is always best!
- lemon zest - Just a little goes a long way in the gremolata garnish.
- salt and pepper - Season to taste
See recipe card for exact measurements and instructions.
- Season veal with salt and pepper on medium-high heat. Dredge with flour and sear meat in a single layer in a large Dutch oven in olive oil.
2. Remove the browned veal with slotted spoon and reserve on a plate. Deglaze bottom of the pan with wine and broth.
3. Add veggies, seasonings and veal back to the pot. Bring to a simmer on medium heat then bake in a 350 degree oven for 90 minutes or until tender.
4. Make gremolata for serving. Seasoning with salt and pepper to taste. Serve with bread or your favorite side dish.
Substitutions and Variations
If you want to change things up, there are many ways to do this. Here are some suggestions.
- Vary the vegetables - You can easily vary the veggies to your taste or add some extra like mushrooms or green peas or chopped bell pepper.
- Wine - I love the delicate taste of blush wine but I also use white wine. If you'd like a rich flavor and darker gravy you can also use red wine.
- Gremolata- you could easily substitute fresh basil for the parsley.
- Gluten free - to make this recipe gluten free, dust the veal with corn starch instead of flour.
- Different broths - Beef broth, vegetable stock or chicken broth all can work in this recipe depending on the flavor you are looking for. Beef broth will have a richer flavor while vegetable or chicken broth will be lighter.
I love serving this meal with some nice crusty bread to soak up the delicious sauce. This decadent dish can be served with potatoes, rice, egg noodles, polenta or just a salad. Here are some side dish recipe ideas:
- Oven roasted Baby Potatoes
- Perfect Long Grain Rice
- Butternut Squash and Mushroom Risotto
- Avocado, Tomato and Arugula Salad
Storage and Leftovers
This stew is a great dish to make in advance and reheat to serve. I especially like doing this on a busy weeknight. Make sure to store in an airtight container in the refrigerator. It can easily be reheated in a pot on the stove. You could also reheat in the microwave.
This veal stew freezes well in gallon freezer bags or an airtight container. Make sure to defrost before reheating.
Cook veal until fork tender but don't overcook it as the pieces of meat will be shredded if overcooked and not bite size.
More Fantastic Veal Recipes
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Veal Osso Buco Stew
- 2 pounds veal stew meat
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup all purpose flour
- 2 tablespoons olive oil
- 1 cup Rose wine
- 2 cups beef broth
- 3 large carrots, chopped
- 1 small shallot, peeled and minced
- 3 cloves garlic, minced (divided use)
- 1 can (14 opunces) diced tomatoes
- 2 Bay leaves
- 1 teaspoon dried Italian seasoning
- 4 tablespoons fresh chopped parsley (divided use)
- 1 teaspoon lemon zest (from 1 lemon)
- Preheat oven to 350 degrees. Put the veal cubes in a medium size bowl and season with salt and pepper. Sprinkle on the flour and mix to coat. Shake off any excess flour.
- Heat the olive oil in a large Dutch oven on top of the stove. Put heat on medium high and sear the pieces of veal for about 5 minutes or until they start to get golden brown. Remove veal with a slotted spoon and reserve on a plate.
- Deglaze the pan by adding the wine and broth on medium heat, scraping the bottom to mix in all the browned bits. Add carrots, shallots, 2 cloves of garlic (reserving one clove for the gremolata) ,tomatoes, Bay leaves, Italian seasoning and 2 tablespoons of the parsley (reserve other 2 tablesoons).
- Add the veal to the pot and bring the mixture to a simmer on medium heat. Cover the Dutch oven and put in the oven. Cook for 90 minutes or until veal is fork tender.
- While veal is cooking make Gremolata by combining 2 tablespoons fresh chopped parsley, 1 clove minced garlic and the lemon zest in a small bowl. Mix together well. When the veal stew is cooked, transfer to a bowl and sprinkle with the Gremolata. Enjoy!
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