Each fall, when the first cold snap hits, I start looking for hearty dishes with big flavor like this homey bit of French peasant artistry—veal ragout—named with the French term ragouter, or “revive the taste.” The delicate veal in the ragout is complemented by the flavorful herbs and cipollini onions. Recipes like this are perfect for the slow cooker. The longer the ingredients “hang out” together, the better the flavor. Each ingredient has the time it needs to flavor and perfume the entire mix. I like to serve the veal ragout with a mix of seasonal squashes, which soak up the veal’s sauce without overpowering the dish.
The veal ragout can be made 3 days ahead of serving and can be stored, covered, in the refrigerator, or frozen for up to 1 month. To reheat gently, preheat the oven to 300°F (150°C). Place the ragout in a casserole and cover. Reheat in the oven for 15 to 20 minutes.–Laura Frankel
Veal Ragout Recipe
- Quick Glance
- 1 H, 5 M
- 5 H, 15 M
- Makes 6 servings
- Olive oil
- 3 pounds veal shoulder, cut into 2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tablespoons Herbes de Provence
- 1/2 cup all-purpose flour
- 10 cipollini onions, peeled
- 4 medium shallots, cut in half
- 2 medium carrots, peeled and diced
- 1 medium fennel bulb, trimmed, cored, and diced
- 4 garlic cloves, chopped
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 2 ounces (1/2 cup) dried porcini mushrooms
- 1 bay leaf
- 1 cup dry white wine
- Chopped fresh sage leaves (optional)
- Chopped fresh flat-leaf parsley (optional)
- 1. Preheat a slow cooker to low. Place a large saute pan over medium-high heat. Lightly coat the bottom of the pan with oil.
- 2. Season the veal with salt and pepper. Mix the Herbes de Provence and flour together in a medium bowl. Dredge the veal in the flour mixture. Brown the veal in the saute pan on all sides, in batches, adding more oil if necessary to prevent the veal from sticking, 5 to 7 minutes. Transfer the veal to the slow cooker insert.
- 3. Add the onions and shallots to the saute pan. Cook until they are quite brown and fragrant, about 15 minutes. Transfer the onions to the insert.
- 4. Add the carrots and fennel to the saute pan and cook until they are lightly colored, 5 to 7 minutes. Add the garlic and cook for 3 minutes more, until the garlic is very fragrant and slightly softened. Transfer the carrots, fennel, and garlic to the insert.
- 5. Raise the heat under the saute pan, pour in the chicken stock, and bring to a simmer, scraping up with a wooden spatula any browned bits that have stuck to the pan. Transfer the liquid to the insert.
- 6. Add the tomato paste, dried mushrooms, bay leaf, and wine to the insert. Cover and cook the ragout on low for 6 hours or on high for 4 hours until the veal is tender.
- 7. Ladle the veal and the ragout braising liquid into a large bowl or deep platter. Sprinkle with the sage and parsley. Serve the veal ragout with your favorite squash or potato dish.
Veal Ragout Recipe © 2009 Laura Frankel. All rights reserved.