Oven-baked veal with vegetables and béchamel sauce

Name: Oven-baked veal with vegetables and béchamel sauce - Paraschiva L.
Ingredients: 1.5 kg veal meat; 100ml dry white wine; salt; pepper; vegeta; one broccoli; 3 medium potatoes; one large carrot. For the sauce: 40g flour; 40g butter; one medium onion; 500ml milk; dill; salt.

Meat - Oven-baked veal with vegetables and béchamel sauce by Paraschiva L. - Recipia

Oven-baked veal shank with vegetables and béchamel sauce A classic dish, oven-baked veal shank with vegetables and béchamel sauce combines flavors and textures that transform an ordinary meal into an unforgettable culinary experience. This recipe not only brings a refined taste but also a palette of vibrant colors on the plate, making it perfect for special occasions or to delight the family on regular days. Additionally, it is a wonderful opportunity to try broccoli, a vegetable rich in nutrients and health benefits. Preparation time: 30 minutes Baking time: 1 hour and 30 minutes Total time: 2 hours Servings: 6 Ingredients: - 1.5 kg veal shank - 100 ml dry white wine - salt and pepper (to taste) - 1 tablespoon vegeta (or preferred spices) - 1 broccoli (broken into florets) - 3 medium potatoes (peeled and sliced) - 1 large carrot (peeled and sliced) - 40 g flour - 40 g butter - 1 medium onion (finely chopped) - 500 ml milk - fresh dill (finely chopped) - salt (for the sauce) Preparing the veal shank: 1. Start by washing the veal shank well, then cut it into thick slices of about 3-4 cm. This thickness will help maintain the juiciness of the meat during baking. 2. Season the meat slices with salt, pepper, and vegeta, ensuring that each piece is well coated. These spices will highlight the natural flavor of the veal and add a touch of savoriness. 3. Place the veal shank in a baking dish. Add the dry white wine and enough water to partially cover the meat. The wine will add a deep flavor and help tenderize the meat. 4. Preheat the oven to 180°C (350°F) and place the dish in the oven for about 1 hour and 30 minutes. It is important to check occasionally, adding water if necessary, to prevent the meat from drying out. Preparing the vegetables: 5. Meanwhile, prepare the vegetables. In a large pot, bring salted water to a boil. Add the broccoli florets and boil for 3-4 minutes until they become tender but crisp. Drain and set aside. 6. In the same pot, boil the potatoes and carrot slices in salted water for 10-15 minutes until they become soft. Drain the vegetables and let them cool slightly. Preparing the béchamel sauce: 7. In a medium skillet, melt the butter over low heat. Add the chopped onion and sauté until it becomes translucent. 8. Add the flour and quickly stir to form a roux (base for the sauce). Cook for 1-2 minutes, stirring constantly to avoid burning. 9. Gradually pour in the milk, stirring continuously to avoid lumps. Cook the sauce over low heat, continuing to stir, until it thickens (about 5-7 minutes). 10. Finally, add the chopped dill and season with salt. The béchamel sauce should be creamy and flavorful, perfect for accompanying the meat and vegetables. Assembling the dish: 11. Once the veal shank is cooked, remove it from the oven and let it rest for a few minutes. This step is essential for the juices to redistribute, ensuring that each slice remains juicy. 12. On a plate, place a few slices of veal shank, add the boiled vegetables, and generously drizzle with béchamel sauce. You can sprinkle a little fresh dill on top for added flavor and a decorative touch. Serving suggestions: This vibrant recipe is perfect alongside a glass of dry white wine or freshly made lemonade. You can also accompany this dish with a light green salad to add a crunchy and fresh note to the meal. Variations and useful tips: - If you want to experiment, you can add mushrooms to the béchamel sauce or even replace broccoli with other vegetables like cauliflower or zucchini. - For a more intense flavor, add herbs like rosemary or thyme to the meat marinade. - The veal shank can be replaced with chicken or turkey for a lighter version. Nutritional benefits: Veal shank is an excellent source of high-quality protein, essential for muscle development and maintaining health. The added vegetables, such as broccoli, carrot, and potatoes, provide vitamins, minerals, and fiber, contributing to a balanced diet. The béchamel sauce, although rich in calories, can be enjoyed in moderation, having benefits due to the milk and butter. Frequently asked questions: 1. Can I use pork or chicken instead of veal? Yes, you can adapt the recipe according to your preferences, but the cooking time will vary. Make sure to check the doneness of the meat. 2. How can I make the béchamel sauce lighter? Try replacing the butter with olive oil and using skim milk. 3. Can I prepare this dish in advance? Yes, you can cook the veal shank a day in advance and reheat it before serving. The béchamel sauce can be made a few hours ahead and stored in the refrigerator. Conclusion: Oven-baked veal shank with vegetables and béchamel sauce is a recipe that delights the senses and brings people together. Whether you prepare it for a special occasion or a family dinner, this dish will surely impress. Experiment with the ingredients, customize the recipe to your taste, and enjoy every moment spent in the kitchen!

Oven-baked veal with vegetables and béchamel sauce

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