Home Recipes Slow-Braised Veal Neck

Slow-Braised Veal Neck

Bake 20 minutes

Ingredients

  • 3-4 lbs veal neck 
  • Kosher salt and black pepper
  • 3 tbsp oil, divided
  • 2 onions, chopped
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 3-4 cups beef or veal stock
  • 2 bay leaves, 4 sprigs thyme
  • 1 tbsp chopped fresh parsley, for finishing

Method

  1. Season the neck generously with salt and pepper.
  2. Heat 2 tbsp oil in a heavy pot over high heat and sear the bones in batches until well browned on all sides. Remove and set aside.
  3. Add remaining oil and the onions, carrots, and celery, cooking over medium heat until softened and lightly caramelized, about 8 minutes. Stir in garlic and tomato paste, cooking 2 minutes more.
  4. Deglaze with the red wine, scraping up the fond, and simmer until reduced by half.
  5. Return the bones to the pot, add stock to nearly cover, then add bay leaves and thyme.
  6. Bring to a simmer, cover, and braise on low heat or in a 300°F oven for 2.5 to 3 hours, until the meat is falling-off-the-bone tender.
  7. Remove the veal, strain the braising liquid, skim off the fat, and reduce over high heat until thickened into a rich sauce.
  8. Return the veal to the sauce to glaze and rewarm.
  9. Finish with parsley and serve hot, spooning plenty of sauce over each portion.

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