Total Time
Prep 30 mins
Cook 2 hrs 30 mins

This is very good served over noodles. Recipe source: Bon Appetit (January 1986)

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
  3. In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
  4. Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
  5. Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
  6. Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
  7. Bake covered for 1 1/2 hours.
  8. Uncover and bake for 1 hour.
  9. Discard bouquet garni.
  10. Serve immediately.
Most Helpful

made this last night using supermarket veal stew meat ( already cut up ) and I served this with plani white rice. Everyone loved this dish! Thank you for such a great recipe

petlover January 26, 2008

This is fabulous! The smell when it is cooking is amazing and the dish is so flavorful. Excellent recipe - definite keeper. Thanks for posting ellie :)

mermaidmagic March 13, 2005

This was really great, I had a small veal shoulder in the freezer and it worked perfect, I servered it over noodles and had fresh french bread. Very nice recipe thanks.

Dancer^ March 06, 2005