Print Recipe

Cocotte de Veau aux Herbes - A classic French recipe

Course Veal
Cuisine French
Keyword veal
Prep Time: 5 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories 317 kcal

Ingredients

  • 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
US - Metric

Instructions

  1. 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.

  2. 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.

  3. Take out the cocotte from the oven and turn over all the veal pieces. Cook for another 30 minutes at 350 °.

  4. 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

  5. Serve in a shallow dish.

  6. Great side dish are butter sautéed mushrooms.

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.