Slow-Cooked Breast of Veal

A simple and easy dish that is loaded with flavor. It's succulent and delicious.

3 from 8 votes

Course: Dinner, Entree, Main Course

Cuisine: American

Keyword: Best Veal Breast, Cuisine, Recipes, Veal

Prep Time: 15

Cook Time: 3

Servings: to 4 people

Calories: 826.3kcal

Author: Yasmin Jackson

4 pounds breast of veal rinsed and pat dry with paper towels
1 cup chicken broth
1 pound carrots (organic) Cleaned and cut in 1/2 lengthwise.
2 medium onions peeled and cut in half then cut each half in quarters.
1 head of garlic (or 10 cloves) thin slice 1/2 of the garlic and crushed/minced the other half.
1 bunch thyme remove and discard stems. Roughly chop leaves.
1 tablespoon extra virgin olive oil
2 1/2 teaspoons sea salt (or your choice of salt). Adjust to your taste buds.
1 teaspoon paprika (smoked or sweet)
1 teaspoon black pepper freshly ground

Get Recipe Ingredients

Preheat oven to 450 degrees.
Note: Use the roast setting if your oven has this feature.
Make a paste: combine and mix olive oil, crushed garlic, chopped thyme, salt, paprika and black pepper.
In an oven proof saute pan with tight lid (or baking pan) add the carrots, onions, sliced garlic and 1 teaspoon of the seasoning paste. Mix to coat the vegetables.
Add the veal breast to the pan and season all over with the remainder of the seasoning paste.
Pour in the chicken broth.
Bake for 20 to 30 minutes at 450 degrees.
Note: Do not cover the pan for this step.
Once the veal is lightly brown, 20 to 30 minutes later, remove the pan. Reduce the oven temperature to 325 degrees. Cover the pan with the lid and return to the oven.
Note: Use convection or regular bake setting.
Bake for 2 to 2 1/2 hours until meat falls off the bone.
Transfer the meat and vegetables to a platter. Spoon the pan gravy over the meat. Garnish with parsley if desired.
Cut the meat in 3 or 4 serving portions. Plate and serve.
Enjoy and Happy Cooking: