Rouelle de Veau with Carrots

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Rouelle de Veau with Carrots

Looking for a hearty recipe to keep you warm on chilly autumn nights? We’ve got the recipe for you!

Simple, yet flavorful, this one-pot dinner is just as good for entertaining guests as it is for an easy weeknight meal. Braising the veal shanks makes them fall-off-the-bone tender and the stewed carrots add a welcome hint of sweetness.

But the best thing about this recipe is that it gives you an excuse to open a bottle of white wine! Add two glasses to the pan while cooking, then pour a third glass just for you, to be enjoyed while you wait for dinner to be ready!

Rouelle de Veau with Carrots

Yields: 4 servings


  • 4 veal shanks
  • 4 white onions
  • ½ bunch of parsley
  • 10 g butter
  • 1 kg carrots
  • 1 clove garlic
  • 2 glasses of dry white wine
  • Salt & pepper

Peel and cut your carrots into thick rounds. Peel the onions and roughly chop. Then, wash and chop the parsley.

In a casserole pot or Dutch oven, add the butter. When melted, add the veal shanks and brown on both sides. Next, add the carrots, onions, garlic, parsley, and white wine. Cover your pan with a lid and leave it to braise for one hour.

After an hour, season with salt and pepper and continue cooking for another 10 minutes before serving.

You may serve this dish with rice, pasta, or potatoes…and of course, a glass of one of Barton & Guestier’s regional wines!

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