Equipment
Ingredients
Veal
- 800 g veal flank, cut into 5cm chunks
Aromatics & Vegetables
- 400 g leeks, sliced into 1cm rounds, white and light green parts only
- 4 garlic cloves, minced
- 5 g fresh thyme, whole sprigs
- 2 dried bay leaves
Liquids & Fats
- 250 ml dry white wine
- 500 ml chicken stock, warm
- 30 ml olive oil
- 30 g unsalted butter
Seasoning
- 10 g kosher salt
- 5 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 659 kcal
- Protein
- 58 g
- Carbohydrates
- 18 g
- Fat
- 34 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 1639 mg
- Saturated Fat
- 12 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 19 mg
- Potassium
- 945 mg
- Calcium
- 118 mg
- Iron
- 5.5 mg
- Magnesium
- 41 mg
- Phosphorus
- 481 mg
- Zinc
- 9.2 mg
- Vitamin A
- 181 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 54 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.10 mg
- Riboflavin
- 0.13 mg
- Niacin
- 0.8 mg
- Folate
- 66 mcg
- Water
- 264 g
- Alcohol
- 6 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pat the veal flank chunks completely dry with paper towels to ensure a good sear. Season generously on all sides with the kosher salt and black pepper. Wash your hands and thoroughly sanitize any surfaces that came into contact with the raw meat to prevent cross-contamination.
Preheat your oven to 160C/320F. Place the heavy-bottomed Dutch oven over medium-high heat on the stovetop and add the olive oil, allowing it to heat until it shimmers.
Working in batches to avoid crowding the pan, use kitchen tongs to place the veal chunks in the hot oil. Sear until a deep brown crust forms on all sides, about 3 to 4 minutes per side. Transfer the browned meat to a clean plate and set aside.
Reduce the stovetop heat to medium and add the unsalted butter to the Dutch oven. Add the sliced leeks and cook, stirring frequently, until they soften and become translucent, about 8 minutes. Stir in the minced garlic and cook for 1 additional minute until fragrant.
Pour the dry white wine into the pot to deglaze it. Use a wooden spoon to firmly scrape up all the flavorful browned bits from the bottom of the pan. Allow the wine to simmer vigorously until the liquid has reduced by half, concentrating its flavor.
Return the seared veal chunks and any accumulated resting juices from the plate back into the Dutch oven. Pour in the chicken stock, submerge the fresh thyme sprigs and dried bay leaves into the liquid, and bring the pot to a gentle simmer on the stovetop.
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 hours, checking occasionally. The veal must be completely fork-tender. Food safety dictates reaching an internal temperature of 74C/165F, but braising breaks down collagen, naturally pushing internal temperatures much higher for maximum tenderness.
Remove the pot from the oven. Carefully fish out and discard the bay leaves and bare thyme stems. Allow the braise to rest for 15 minutes before serving, which lets the sauce thicken slightly and the flavors meld together beautifully.
Chef's Notes
- Veal flank is a hard-working muscle rich in connective tissue. The key to its luxurious texture is patience. Do not rush the braise; it must cook slowly to convert the tough collagen into silky gelatin.
- Cleaning leeks thoroughly is critical, as sand and grit hide tightly between their layers. Slice them first, then agitate them in a large bowl of cold water, lifting the leeks out so the dirt remains trapped at the bottom.
- Choose a dry, crisp white wine like Sauvignon Blanc or an unoaked Chardonnay. Avoid sweet or oak-heavy wines, as their flavor will concentrate and become cloying or bitter during the braising process.
- For a richer, glossier sauce with a velvety mouthfeel, remove the pot from the heat at the very end and vigorously swirl in a small knob of cold butter just before serving.
Storage
Refrigerator: 4 days — Store in an airtight container. The flavors will deepen and improve after a day in the refrigerator.
Freezer: 3 months — Freeze in airtight containers, ensuring the meat is fully submerged in the sauce to prevent freezer burn.
Reheating: Gently reheat in a saucepan over medium-low heat until simmering and warmed thoroughly to at least 74C/165F. Add a splash of stock or water if the sauce has reduced too much.
Troubleshooting
Veal is tough and chewy
Cause: Under-braised; the collagen has not yet broken down into gelatin
Fix: Return the covered pot to the oven and continue braising, checking every 20 minutes until the meat is fork-tender
Prevention: Allow adequate time for slow cooking, resisting the urge to increase oven temperature to rush the process
Sauce is too thin and watery
Cause: The lid fit too tightly, retaining all the cooking moisture without any evaporation
Fix: Remove the veal with a slotted spoon, place the pot on the stovetop over medium-high heat, and simmer rapidly until the sauce reduces and coats the back of a spoon
Prevention: Leave the lid slightly ajar during the last 30 minutes of braising to encourage reduction
Sauce tastes bitter
Cause: Garlic or leeks were burnt during the sautéing phase, or an overly oaky wine was used
Fix: Cannot be completely fixed, but adding a small pinch of sugar or a splash of fresh cream can help mask the bitterness
Prevention: Monitor the heat closely while cooking aromatics and always choose a dry, crisp wine without heavy oak characteristics
Cultural Context
Braised veal dishes, such as the iconic Blanquette de Veau, are foundational to classic French home cooking. Veal flank, specifically, has traditionally been favored in rural European cuisines for its affordability and high gelatin content, making it perfect for slow, low-temperature cooking. Paired with aromatic winter staples like leeks and brightened with white wine, this dish reflects the hearty, resourceful spirit of winter gastronomy.
