Neil Perry's braised veal with orange gremolata

Neil Perry
Braised veal with orange gremolata
Braised veal with orange gremolata  Photo: William Meppem

This is a perfect slow-cooking winter braise, brought to life by the zing of the gremolata, a beautiful Italian combination of lemon, parsley and garlic. Here I have made it with orange instead. It's great to add to just about any braised food, or you could sprinkle it on roast chicken to spark it up. I'd serve this with soft polenta, pasta or steamed rice and a green salad or some boiled broccoli.


800g veal shoulder, cut into 3cm cubes

2 tbsp plain flour

80ml extra virgin olive oil

30g unsalted butter

2 cloves garlic, finely chopped

1 small leek, white part finely chopped

sea salt

250ml red or dry white wine

1.25L chicken stock

1 tbsp tomato paste

400g can whole tomatoes, chopped

2 rosemary sprigs

2 thyme sprigs

1 fresh bay leaf

8 baby onions, peeled

8 baby carrots, peeled

freshly ground black pepper


2 large handfuls flat-leaf parsley, roughly chopped

finely grated zest of 1 orange, without any pith

1 clove garlic, minced


1. For the gremolata, put all the ingredients in a bowl and mix well.

2. Put the flour on a large plate and roll the veal shoulder cubes in it to coat.

3. Heat the oil and butter in a large, heavy-based saucepan and cook the veal in batches until browned all over; be careful not to burn the flour. Remove the veal from the pan. Add the garlic, leek and sea salt and cook for 5 minutes until soft. Pour in the wine and simmer until reduced by half.

4. Add the stock and bring to a simmer. Add the tomato paste, canned tomatoes and herbs and stir well. Return the veal to the saucepan and simmer very gently for 1 hour with a lid on. Add the onions and carrots and cook for a further hour, stirring occasionally, until the veal is very tender.

5. Remove from the heat and discard the herbs. Divide among 4 bowls, making sure each dish gets two baby carrots and two onions. Sprinkle with gremolata and add pepper.