Veal Ragout
My son says this Veal Ragout Recipe is one of the best things he’s ever eaten. He is a fearless home cook and foodie, so this makes me happy! As someone who has been fortunate to spend time on a dozen farms in multiple states to observe & learn about the veal industry, I am both an advocate for veal and for America's farmers. I am proud to be Sponsored by Veal, Discover Delicious, funded by Beef Farmers and Ranchers for today's veal recipe.
If you want to make a meal that is flavorful, versatile and can be made a day or two ahead. This Veal Ragout Recipe is it! Plus it’s simple to make, which is always a win in my book.
Most of the food I make is made right before we enjoy it.
This Ragout is tender, the meat falls right from the bones. I like it a little on the spicy side however tame is just as flavorful. If you use a cut of veal that has the shin bones in it, you get the extra treat of the marrow inside, like Osso Buco.
Other favorites include, this amazing ground veal and pasta recipe, Weiner Schnitzel and this Mediterranean Platter with Grilled Kofta, yum!
I have learned, finally, that there are some recipes that truly get better with a night or two in the fridge. This ragout recipe is one of those. Don’t get me wrong, it’s delicious just after you make it, however it gets better after a night or two in the fridge!
Table of Contents
Ragout Ingredients
- Fresh - Carrots, onions, celery, garlic, veal chuck chop, shoulder cup, shanks or other similar cut, thyme, Parmesan rind
- Pantry Staples - butter, avocado or olive oil, crushed tomatoes (fire roasted if available), tomato paste, vegetable stock, red wine, S&P, bay leaves
Try this ragout recipe over pasta, creamy polenta, polenta wedges or over roasted potatoes or baked potato halves. It is also delicious on its own!
Ragout VS Ragu
While the spelling is different, you pronounce them the same. A Ragout, initially a French dish later adopted by Italy, is a dish typically made with meat which is cooked slow and low and eats more like a stew. You may also come across a Ragout made with fish in the Calabrian area of Italy.
An Italian Ragu is a meat sauce (which evolved a few centuries ago from the French Ragout). Ragu is similar to a Bolognese Sauce, it's a variation of it. Both typically made with ground meat or made vegetarian using lentils and vegetables. I have a delicious Bolognese Recipe as well as a Vegetarian Bolognese recipe for you to try. While many Bolognese recipes have added cream, mine do not.
Which cuts of meat are best to use for Ragout?
Pictured below are veal chuck chops which are bone in. They may also be labeled/called shoulder chops (blade or center). Veal shanks will also work for this as will the osso buco cut. After simmering for a couple of hours, the bones will easily pull right off the meat. If you don’t see it at your local grocery (or butcher), just ring the bell and ask one of the butchers. Some grocery chains carry many more cuts of veal vs others.
Tips
- Allow your meat to sit on the counter for 30 minutes or so, for a nice even cook.
- Don’t skip browning your meat. The crust formed on the meat and the fond (the brown, caramelized bits formed in the pan) add fabulous flavor!
- Don’t cook the veal through when browning, you just want to form a crust. Then set it aside on a plate while you cook down the mire poux (veggies).
- When you add the meat back to your pot, be sure to drip in any juices on your plate/cutting board while the meat sits.
- This just gets better as it sits in the fridge, so if possible, make it a day ahead.
- Reheat gently just until warmed through.
Cooking Variations
After searing the veal stove-top, I like to simmer the Ragout on a pot on the stove. I prefer this method for stirring, checking on, stirring and adjusting the flavor if necessary without dealing with the ins and outs of an oven. However, you can also roast in your oven in a dutch oven or oven safe pot with a lid for 90 minutes to 2-3 hours (depending on how much you are making) at 300 degrees F. Both methods work.
I always say that of all the meats, veal picks up the flavors of what you add to it beautifully. That shines particularly bright in this Veal Ragout recipe.
As always, if you have any questions about modern day veal farming, veal nutrition or veal recipes, just ask. I have visited many veal farms over the years, spent time with farmers, attended industry conferences, judged culinary contests and more. If I don’t know the answer, I have access to those that do. The veal industry has changed a lot in the past 25 years.
Read about veal’s journey here, and veal nutrition here and how it can fit into a healthy eating plan.
I hope you make this Ragout recipe and make it often! Let me know what you think of it. XO Colleen
Veal Recipes you will love
Veal Ragout
Ingredients
- 4-5 pounds bone in veal shoulder chop or shanks
- S&P
- 3 TBS Avocado or olive oil
- 1 TBS Butter
- 1 cup diced celery
- 1 cup diced carrots
- 1.5 cups diced sweet onion
- 15 or so fresh thyme sprigs tied together with cooking twine/string
- 3 bay leaves
- 3 large cloves garlic chopped
- Red pepper flakes optional for a kick
- 56 oz crushed tomatoes which is 2 cans or whole tomatoes that you crush with your hands or a potato masher
- 3 TBS tomato paste
- 1 cup Red wine
- 1.5 cups vegetable stock/broth
- Parmesan rind or chunk of Parmesan cheese
Instructions
- Allow your meat to sit on the counter for about 30 minutes before cooking. Pat dry and season well with salt and pepper.
- Heat a large stock pot over med-high heat. Once hot, add in your oil. Once oil begins to shimmer (pretty quickly), add in your veal one by one.
- Using tongs, brown your meat on all sides, all you are looking for is a nice sear, you are not cooking it through. Press down from time to time to help achieve a nice crust. Add extra oil if necessary.
- Remove the veal and place it on a plate.
- Add butter to the pan along with your celery, carrots and onions. Using a wooden spoon or spatula, vigorously scrape up as much of the browned bits on the bottom of the pan as possible (that is flavor!!) Add in additional S&P and if using red pepper flakes.
- Sauté vegetables for a few minutes, moving them around occasionally as they begin to brown. Add in garlic, thyme bundle and bay leaves and sauté for 1 minute.
- Add in your tomatoes, tomato paste, vegetable stock and wine. Stirring well to incorporate.
- Tuck in your parmesan rind (or chunks).
- Add your veal back in, pushing it down so it's covered with the sauce. Once the pot comes to a bubble, lower heat to a low simmer, cover and check on it every 20-30 minutes or so, moving the meat around slightly.
- Simmer on low for 2.5 to 3 hours or until meat falls off the bone. Turn off heat and allow it to sit and cool down.
- As noted, this is even better the following day, so if making the day before, allow it to cool down almost completely before refrigerating with a lid on.
- To reheat, bring to a gentle simmer and serve over pasta, polenta, roasted potatoes, a baked potato or enjoy on its own.
