Oven-Cooked Veal / Vitello al Forno
Delicious Oven-Cooked Veal with onions, leeks, and wine. Perfect for special occasions or meal leftovers. Serves 4.
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Cooking tools:
- Saute pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Spoon
- Paper towel
- Dish
- Serving platter
Ingredients
- 2 tablespoons Filippo Berio extra-virgin olive oil
- 2 tablespoons butter
- 1 medium red sweet onion, peeled and thinly sliced
- 1 medium leek, tops removed, washed and thinly sliced
- 1/4 cup balsamic vinegar
- 1/2 pound button mushrooms, wiped clean and thinly sliced
- 5 carrots, scraped and cut into 1-inch pieces
- 2 1/2 pounds veal shoulder chops, wiped dry
- 1/2 teaspoon fine sea salt
- Grinding coarse black pepper
- 1 cup dry white wine
- 1 tablespoon finely minced rosemary
- INGREDIENTS
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