Italian · Dinner
Roast Veal with White Wine (High-Protein)
Veal shoulder is browned then braised in white wine with garlic, shallot, and rosemary until fork-tender. Cannellini beans and pancetta add protein and fiber, with pan juices reducing to a savory sauce served over the veal.
$7
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
588Calories
53.2gProtein
27.3gFat
20.8gCarbs
1.6gSugar
6.8gFiber
880mgSodium
196mgChol
7.8gSat Fat
975mgPotassium
92mgCalcium
5.7mgIron
3mcgVitamin B12
5mgVitamin C
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Pat veal shoulder dry and season with salt and pepper.
2
Sear
Heat olive oil in a heavy skillet over medium-high heat. Brown veal on all sides for 5 minutes until deep golden.
3
Saute
Add pancetta and cook over medium heat 2 minutes until lightly crisp. Add shallot and garlic; cook 2 minutes until softened.
4
Braise
Pour white wine into skillet, scraping up browned bits. Return veal with chicken stock and rosemary; cover and simmer over low heat 55 minutes until fork-tender.
5
Stir
Add cannellini beans and simmer uncovered over medium-low heat 8 minutes until sauce lightly thickens.
6
Plate
Spoon veal and beans onto a plate with pan sauce. Discard rosemary sprig and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g veal shoulder
- 2 tbsp2 tbsp olive oil
- 2.4 oz70g pancetta
- 22 shallot
- 4 cloves4 cloves garlic
- 1 cup240ml dry white wine
- 2/3 cup160ml chicken stock
- 2 sprig2 sprig rosemary
- 1 cup90g, about a third of a 15 oz can cannellini beans
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
