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jarret de veau braise from Cave Larégnère

Beef, veal, steak & offal

Jarret de veau braisé

From Cave Larégnère

Bone-in veal shank turns tender in a gentle tomato and white-wine braise, with marrow enriching the sauce. Carrot, onion and celery give the cooking juices their savoury foundation. A fresh scatter of lemon zest, parsley and garlic lifts the finished dish. The slices stay tied as they cook, holding their shape in a generous casserole. Serve with saffron risotto to take up the sauce and the bright fragrance of gremolata.

Prep
25 min
Cook
2 hr 15 min
Total
2 hr 40 min
Serves4
Jump to recipe ↓Cave Larégnère ↗

Ingredients

Jarret de veau braisé

Method

  1. Tie each shank slice around its circumference with kitchen twine. Season, dust with flour and shake off excess.
  2. Brown in hot olive oil for about 3 minutes per side; set aside.
  3. Soften the carrots, onion and celery in the casserole for 8 minutes without browning.
  4. Deglaze with wine and reduce by half. Add tomatoes and stock, then return the veal with liquid reaching about three-quarters of its height.
  5. Cover and braise at 150°C (302°F) for about 2 hours, until tender.
  6. Finely chop the parsley, garlic and lemon zest together; scatter over the meat at serving.

Equipment

Kitchen twine; Wide lidded ovenproof casserole; Tongs; Knife and zester

Notes

  • Tie each slice around its circumference, dust lightly with flour and shake off the excess. Use a casserole wide enough for the slices to lie flat without overlapping.
  • Keep the liquid at about three quarters of the meat’s height. Avoid a vigorous boil and repeated turning, which can dislodge the marrow.
  • Chop the lemon zest, parsley and garlic freshly and scatter over at serving. Do not cook this gremolata through the braise.
  • If the sauce is too thin at the end, the publisher suggests reducing it uncovered for 15 minutes.
  • Make the braise ahead in its sauce and refrigerate for up to three days. Reheat covered for 30 minutes at 140°C/284°F. For freezing, remove the strings and keep in the sauce for up to three months. Make fresh gremolata when serving.
  • Serve with saffron risotto. Leftover meat can be shredded into its sauce for fresh pasta. A supple Merlot-based red or Chardonnay are the suggested wine styles.
  • The published cooking time is 2 hours 15 minutes, while the individual stage budgets include a 2-hour braise plus additional work. Slice weight and casserole capacity are not specified; judge tenderness as well as time.

Photos

1 photo
jarret de veau braise from Cave LarégnèreFinished dishSource illustration of the finished veal braise

Jarret de veau braisé

Recipe photos

About this dish

This sliced veal-shank braise is close to Milanese ossobuco, whose name means a bone with a hole. The marrow in that hole is part of its appeal, enriching the sauce as the meat cooks. In Milan, the little scoop used to retrieve what remains is jokingly called the esattore, or tax collector. Lombardy’s regional account describes an older tomato-free preparation and the later arrival of tomato versions.

Cave Larégnère’s selected recipe uses tomato, white wine and a carrot, onion and celery base, with lemon, parsley and garlic added raw at the end. The contrast matters: a long braise develops the meat and sauce, while freshly chopped gremolata keeps its lively fragrance.

Tying the slices is practical rather than decorative. As the meat contracts around the bone, the string helps each piece stay round and intact. A light flour coating supports browning and lightly thickens the sauce; gentle cooking protects both the tender meat and its marrow.

Recipe and cooking notes adapted from Cave Larégnère.