Italian Offal  & Veal Recipes - Orvietto Veal (Orvietto Vitello) Recipe

Ingredients

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup plain (all-purpose) flour

• 900 g/2 lb veal knuckle, chopped into 7.5 cm/3 in chunks

• 75 g/3 oz/1/3 cup unsalted (sweet) butter

• 1 large onion, sliced

• 2 garlic cloves, crushed

• 450 g/1lb tomatoes, skinned and chopped

• 15 ml/1 tbsp tomato puree (paste)

• 75 ml/6 tbsp Orvieto wine

• 15 ml/1 tbsp grated lemon rind

• 30 ml/2 tbsp chopped fresh sage

• Green tagliatelle, to serve

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Method:

1. Place the seasoned flour on a large plate and dip in the veal pieces.

2. Melt the butter in a flameproof casserole (Dutch oven) and fry (sauté) the veal for 5 minutes until browned on all sides.

3. Transfer to a plate and set aside. Add the onion and crushed garlic to the butter and cook for 5 minutes.

4. Stir in the tomatoes and the tomato puree and cook for 5 minutes. Stir in the wine and season with salt and pepper.

5. Return the veal pieces to the casserole, reduce the heat to low and cover with a lid. Simmer for 2 hours until the meat is tender.

6. Stir in the lemon rind and sage. Serve with Green Tagliatelle.