Veal with Carrots and Onion

Posted on Jan 25 2014 - 11:53pm by cookbake
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This is a traditional recipe that my grandmother used to cook in the beautiful island of Lesvos. The veal can also be replaced by lamb. Back then in the Greek villages when they were eating meat (rarely), it was usually lamb, chicken or a nice feathered or furred game.  But the veal is also an excellent alternative. All you need is simple ingredients. The result is absolutely delicious for you, your friends, your family.

Serves 6



1000 grams (2.2 pounds) Veal from the lower side of the neck cut into 5 cm (2 inch) pieces

1 big red onion roughly chopped

2 big carrots sliced into 1.2 cm (1/2 inch) rounds

½ cup of dry white wine

1/3 cup of olive oil

8 grains of black pepper

4 allspice berries

2 cups of  water or vegetable stock

1 teaspoon of salt




Sprinkle the veal with salt.

Heat the olive oil in heavy large pot over high heat. Add veal and brown well on all sides, about 5 minutes.

Add the onion and carrots  until they become softer. Then also add the allspice berries and the grains of pepper plus the wine.

After 5 minutes, reduce the heat and pour the water or the stock in the pot. Cook at moderate temperature for 1 hour and 30 minutes. If more water is needed, add it during the cooking process. Taste and sprinkle with salt if you want more.

The meat should be tender and the sauce thick. It can be served with plain rice, smashed potatoes, orzo pasta (in the photo) or  spaghetti. Enjoy it with a glass of dry white wine of your choice.

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