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Braised Veal Cheek


  • 1 kg veal cheeks

  • 2 carrots

  • 2 celery stalks

  • 1 large onion

  • 3 garlic cloves

  • 2 bay leaves

  • 1 sprig of rosemary

  • 2 glasses of red wine

  • 500 ml beef broth

  • Flour as needed

  • Extra virgin olive oil

  • Salt and pepper to taste


Preparation of Veal Cheeks:

  • Clean the veal cheeks by removing any skin and excess fat.

  • Lightly coat them in flour, shaking off any excess.


  • Finely chop the onion, carrots, and celery.

  • In a large casserole, heat a drizzle of extra virgin olive oil and add the chopped vegetables.

  • Sauté over medium heat until the vegetables are well softened, about 10 minutes.

Browning the Meat:

  • In another pan, heat some oil and brown the veal cheeks on all sides until golden.

  • Once browned, transfer them to the casserole. Add the vegetables to the same pan and sauté over medium heat until well softened, about 10 minutes.

Adding Aromatics:

  • In the casserole with the veal cheeks and sautéed vegetables, add the crushed garlic, bay leaves, and rosemary sprig.

  • Mix well to combine all the flavors.


  • Pour the red wine into the casserole and let the alcohol evaporate by slightly raising the heat.

  • Once the alcohol has evaporated, add the beef broth until it almost completely covers the meat.

  • Bring to a boil, then lower the heat, cover, and let it simmer gently for about 2-3 hours, or until the meat is very tender.


  • Check the veal cheeks occasionally, adding a bit of broth if necessary.

  • At the end of cooking, remove the veal cheeks from the casserole and, if necessary, reduce the cooking liquid until you get a thick sauce.

  • Adjust the seasoning with salt and pepper.


  • Serve the braised veal cheeks with their sauce, accompanied by mashed potatoes, polenta, or steamed vegetables.

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