French-Style Veal Ragout: A Slow Simmered Comfort Classic

Instructions

1. Remove the veal from the refrigerator, pat dry thoroughly, and season generously with salt and pepper.
2. Heat a large stock pot over medium‑high heat. Once hot, add the oil. When the oil begins to shimmer, add the veal pieces one at a time.
3. Using tongs, brown the veal on all sides until a deep sear forms. You are not cooking the meat through—only developing color. Press down occasionally to encourage a good crust, and add more oil if needed.
4. Remove the veal from the pot and transfer it to a plate.
5. Add the butter to the same pot, followed by the celery, carrots, and onions. Use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pot. Season with additional salt and pepper, and add red pepper flakes if using.
6. Sauté the vegetables for a few minutes, stirring occasionally, until they begin to soften and brown. Add the garlic, thyme bundle, and bay leaves, and sauté for 1 minute until fragrant.
7. Add the crushed tomatoes, tomato paste, vegetable stock, and red wine, stirring well to combine.
8. Nestle the Parmesan rind (or chunks of Parmesan) into the sauce.
9. Return the veal to the pot, pushing the pieces down so they are fully submerged. Bring the mixture to a gentle bubble, then reduce the heat to low, cover, and simmer.
10. Simmer on low for 2½ to 3 hours, or until the meat is very tender and falls off the bone. Check every 20–30 minutes, gently moving the meat around.
11. Turn off the heat and allow the ragout to rest and cool slightly.
12. If making ahead, let the ragout cool almost completely, then cover and refrigerate. The flavor improves significantly the next day.
13. To reheat, bring the ragout to a gentle simmer. Serve over pasta, polenta, roasted potatoes, a baked potato, or enjoy it on its own.