Veal Ragout

Recipe by PanNan
READY IN: 1hr 5mins


  • 12
    lb veal, for braising
  • 12
    cup ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs)
  • 2
    cups water
  • 1
    teaspoon salt
  • 1
    large carrot
  • 12
  • 12
    teaspoon thyme (preferably fresh branch or two)
  • 1
    pinch mace
  • Sauce
  • 2
    cups broth, from braising the veal
  • 3
    tablespoons butter
  • 4
    tablespoons flour
  • 1
    tablespoon lemon juice
  • 2
    tablespoons cream


  • Brown piece of veal in butter.
  • Add water, salt, whole vegetables, herbs and seasonings and braise until the veal is tender- about 45 minutes.
  • Add the meatballs to the broth and simmer for ten minutes after the temperature returns to the simmer point.
  • Remove solids with a slotted spoon.
  • Discard vegetables, herbs, and seasonings.
  • Slice the veal into small bite size pieces.
  • Make sauce- melt butter, add flour and stir constantly for a few minutes.
  • Gradually add broth.
  • Add meatballs and veal pieces back to the sauce.
  • Add lemon, stir.
  • Add cream, stir.
  • Serve over rice, pasta or mashed potatoes.