Cocotte de Veau aux Herbes – A classic French dish

  • 11.30.10

Cocotte de veau aux herbes. After the long week end of Turkey and left overs, 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 absolutely melting.

Finishing it by adding the heavy cream, the sauce will dilute thus adding even more flavor to the meat.

Careful when bring it out of the oven and cooking it on the stove top because it is hot.

Bon Appetit!


Tonight’s November 30th dinner:

Cocotte de Veau aux Herbes.

Sautéed Mushrooms




2 pounds of veal shoulder
2 tablespoons Flat Italian Parsley
2 tablespoons Tarragon
2 tablespoons Chervil
2 tablespoons of butter
1 cup of white wine
½ lemon
2 to 3 tablespoons heavy cream
Salt and pepper

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 also the herbes . 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. Return to the over 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 almost 7 to 8 minutes.

Serve in a shallow dish.

Great side dish are butter sautéed mushrooms.


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