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Herb Variations: Feel free to experiment with different herbs. Tarragon, sage, or oregano can offer a unique twist on the classic rosemary and thyme combination.
Add Mushrooms: For a richer flavor, consider adding sliced mushrooms to the pot during the last 30 minutes of cooking.
Spicy Kick: Add a chopped chili pepper or a pinch of red pepper flakes to spice things up.
FAQs:
Can I use a different cut of veal for this recipe? Yes, you can substitute veal shoulder with other cuts like veal shanks or veal stew meat. Keep in mind that different cuts might require slightly different cooking times.
Can I make this recipe in a slow cooker? Absolutely! Brown the veal and vegetables in a pan first, then transfer everything to a slow cooker with the broth and herbs. Cook on low for 7-8 hours or until the veal is tender.
How do I know when the veal is done? The veal is done when it reaches an internal temperature of 145°F (63°C), but the true test is when it becomes tender and easily pulls apart with a fork.
Is it necessary to add wine? No, the wine adds depth of flavor, but if you prefer not to use alcohol, you can substitute it with additional beef broth or a splash of vinegar for acidity.
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