Veal Cacciatore

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This classic veal cacciatore is a sophisticated take on the traditional Italian 'hunter-style' stew. By slow-braising a boneless veal shoulder roast with salty pancetta, aromatic rosemary, and earthy porcini mushrooms, the meat becomes exceptionally tender while creating a deeply flavoured, glossy sauce. The addition of brine-cured olives provides a sharp, savoury contrast to the rich tinned tomatoes and white wine base, making it a truly comforting weekend centrepiece.

As a high-protein dish, this hearty meal is perfect for those looking for a satisfying yet refined dinner. Serving the succulent slices of veal over a bed of creamy polenta allows every drop of the delicious braising liquid to be enjoyed. It is an excellent choice for family gatherings or a relaxed dinner party, offering all the warmth of homemade Mediterranean cooking with minimal fuss once it reaches the oven.

Ingredients for Veal Cacciatore

160ml dry white wine
80ml broken dried porcini (5g)
1 (5-to 6-pound) boneless veal shoulder roast
60 מ"ל שמן זית, מחולק
110g sliced pancetta, chopped
2 בצלים בינוניים, קצוצים
2 medium carrots, chopped
2 celery ribs, chopped
3 שיני שום, קצוצות דק
1 (800g) can whole tomatoes in juice
1 1/2 (6-inch) rosemary sprigs
2 Turkish bay leaves or 1 California
80ml small brine-cured black olives such as Niçoise
Accompaniment: polenta

How to make Veal Cacciatore

Preheat oven to 163°C with rack in middle.

Bring wine to a simmer in a small saucepan. Stir in porcini and remove from heat.

Pat veal dry and season with 3/4 teaspoons salt and 1/2 teaspoons pepper. Heat 2 tablespoons oil in a wide 6-to 8-quart heavy pot over medium-high heat until it shimmers, then brown veal, turning, about 12 minutes.

Transfer veal to a plate. Discard fat from pot and add remaining 2 tablespoons oil. Add pancetta and sauté over medium-high heat until it begins to brown. Add onions and sauté until softened, about 8 minutes.

Drain porcini in a fine-mesh sieve set over a bowl, pressing on mushrooms and reserving wine. Coarsely chop porcini and add to pancetta mixture with carrots, celery, and garlic. Sauté until softened, about 8 minutes. Stir in wine and cook until most has evaporated, about 2 minutes.

Coarsely chop tomatoes and add to pot with their juice. Simmer, stirring occasionally, until thickened, about 15 minutes. Add veal with meat juices from plate, rosemary, bay leaves, and olives. Cover pot and braise veal in oven, turning roast occasionally, until centre of meat is fork-tender, 2 3/4 to 3 hours.

Transfer veal to a cutting board and let stand, loosely covered. Simmer sauce over medium heat, stirring occasionally, until thickened, about 10 minutes. Season with salt and a pinch of sugar if desired. Cut off strings from roast and discard bay leaves and rosemary. Thickly slice veal and return to pot, basting with sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.