Pancetta di Vitella Arrocchiata (Braised Veal Flank)
3 lbs (1.4 kg) boneless veal flank, in one piece
1/2 teaspoon (2.5 ml) chopped fresh rosemary
1/2 teaspoon (2.5 ml) chopped fresh thyme
1/2 teaspoon (2.5 ml) chopped fresh oregano
2 cloves garlic, finely chopped
3 tablespoons (45 ml) olive oil
1 onion, finely chopped
1 cup (250 ml) white wine
1 cup (250 ml) water or chicken broth
Salt and pepper
With the rack in the middle position, preheat the oven to 150 ° C (300 ° F).
Place the meat flat on a work surface, fat side down. Sprinkle with the herbs and garlic. Season with salt and pepper. Roll the meat onto itself and tie.
In a large ovenproof pan or Dutch oven, brown the meat in the oil. Season with salt and pepper. Set aside on a plate.
In the same pan, soften the onion. Season with salt and pepper. Add oil, if needed. Deglaze with the wine and simmer for about 1 minute. Return the meat to the pan and add the water.
Cover and bake for about 6 hours or until the meat is very tender. Add a little water, if needed during cooking. There should always be about 2.5-cm (1-inch) of liquid at the bottom of the pan. Skim the fat from the cooking juices. Cut the meat into thick slices and drizzle with the pan juices. Serve with White Beans with Sage (see recipe).
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