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Cocotte de Veau aux Herbes – A classic French recipe
- 1 hr 25 mins total
- 5 mins prep
- 1 hr 20 mins cook
- serves 6
Skip To The Recipe
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.
Veal Chops With Capers and Cream
Lamb Chops with Herbes De Province
Flank Steak With Herbed Salsa – When Friends Come And Visit
Nutrition Facts
Cocotte de Veau aux Herbes - A classic French recipe
Amount Per Serving
Calories 317
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Cholesterol 144mg48%
Sodium 131mg6%
Potassium 613mg18%
Carbohydrates 3g1%
Protein 30g60%
Vitamin A 450IU9%
Vitamin C 7.5mg9%
Calcium 62mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Cocotte de Veau aux Herbes - A classic French recipe
- 1 hr 25 mins total
- 5 mins prep
- 1 hr 20 mins cook
- serves 6
Ingredients
-
2 pounds shoulder of veal
-
2 tablespoons fresh flat-leaf parsley
-
2 tablepsoons fresh tarragon leaves
-
2 tablespoons fresh chervil
-
2 tablespoons unsalted butter
-
1/2 lemon
-
1 cup white wine
-
2 to 3 tablespoons heavy cream
Instructions
-
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.
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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.
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