Milk Fed Veal Chuck on Bone

Milk Fed Veal Chuck on Bone

Description

Our Veal Chuck on the Bone is a richly flavoured, tender cut perfect for slow cooking. Sourced from our premium Manjimup-raised veal, this cut includes the bone for added depth and richness, ideal for hearty braises, stews, or slow roasts. Carefully raised under Joe’s strict feeding program, our veal delivers a clean, delicate flavour with a melt-in-your-mouth texture. Perfect for those who appreciate traditional, nourishing meals with a modern touch.

Price
$17.00
$17.00
Sale In store only
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
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Cooking Guide

Traditional Italian Braised Veal Chuck (Spezzatino di Vitello)

Serves 4 | Prep: 20 min + Cook: 2.5–3 hrs

  • 01 Season & Brown The Veal
  • 02 Cook The Soffritto
  • 03 Deglaze & Build The Sauce
  • 04 Slow Braise
  • 05 Rest & Serve
01 Season & Brown The Veal 02 Cook The Soffritto 03 Deglaze & Build The Sauce 04 Slow Braise 05 Rest & Serve

Take 1.5–2 kg veal chuck pieces (on the bone) and season generously with sea salt and black pepper. Heat 2 tbsp olive oil in a heavy-based pot over medium-high heat and brown the veal on all sides. Remove and set aside.

In the same pot, add 1 finely chopped brown onion, 2 diced carrots, and 2 diced celery stalks. Cook 8–10 min until soft, then add 3 crushed garlic cloves and cook 1 more minute.

Pour in 1 cup dry white wine, simmer 2–3 min, scraping the pan. Add 400 g crushed Italian tomatoes and 1 cup veal or vegetable stock, stirring to combine.

Return the veal to the pot with 2 sprigs rosemary, 4–5 sprigs thyme, and 2 bay leaves. Cover, reduce heat to low, and simmer 2.5–3 hrs until tender, turning occasionally.

Remove herbs, adjust seasoning. Serve veal and sauce over soft polenta or with crusty bread, garnished with chopped parsley.