Cocotte de veau aux herbes. After the long weekend of Turkey and leftovers, cooking something new was fun.
I love to cook my meals in the oven when the occasion presents itself thus tonight we did just that.
A wonderfully tender veal shoulder ( have your butcher cut it into pieces to save you time) with tarragon, parsley, and chervil with wine and lemon.
The essence of the herbs infuses the meat, as a result, the meat is tender and each bite melts.
Finishing it by adding the heavy cream, the sauce will dilute thus adding even more flavor to the meat.
Careful when bringing it out of the oven and cooking it on the stovetop, remember hot it is.
If you enjoy this delicious cocotte de veau aux herbes recipe, look at my other recipes.
Cocotte de Veau aux Herbes - A classic French recipe
- 2 lbs veal 2 pounds shoulder of veal
- 2 tbsps flat-leaf parsley 2 tablespoons fresh flat-leaf parsley
- 2 tarragon 2 tablepsoons fresh tarragon leaves
- 2 tbsps chervil 2 tablespoons fresh chervil
- 2 tbsps unsalted butter 2 tablespoons unsalted butter
- 0.5 lemon 1/2 lemon
- 1 cup white wine 1 cup white wine
- 3 tbsps heavy cream 2 to 3 tablespoons heavy cream
- Preheat the oven to 400 degrees. Cut the veal into pieces of 2 to 3 inches thick. Chop the parsley, the tarragon and the chervil. In a large cocotte melt the butter.
- Add the veal one at the time and then add the herbes to it. Mix well. Add 2 tablespoons of the white wine, cover and place in the hot oven. Cook in the oven for 30 minutes.
- Take out the cocotte from the oven and turn over all the veal pieces. Cook for another 30 minutes at 350 °.
- Remove the cocotte from the oven and add the rest of the white wine, the juice of the half lemon and the heavy cream. Place over the stove over high heat for another 7 to 8 minutes
- Serve in a shallow dish.
- Great side dish are butter sautéed mushrooms.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
Did you make this?
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