Braised Leg of Veal with Paprikas Sauce
Elevate your next dinner with this sumptuous Braised Leg of Veal with Paprikas Sauce, a dish that combines tender, slow-cooked veal with a rich, creamy sauce infused with sweet and smoked paprika. Perfectly seasoned and seared to golden perfection, the bone-in veal is braised with aromatic vegetables, dry white wine, and savory stock, creating a flavorful base for the velvety sauce. Enhanced with a generous splash of heavy cream and garnished with fresh parsley, this recipe strikes the perfect balance between indulgence and elegance. Serve this show-stopping dish with crusty bread or buttery mashed potatoes to soak up the decadent paprika-spiked sauce. Ideal for special occasions or an impressive family meal, this recipe provides hearty portions for six and is sure to leave a lasting impression.
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Recipe Information
Ingredients
- 4 pounds leg of veal (bone-in)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 2 medium carrots (sliced)
- 3 garlic cloves (minced)
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 cups low-sodium chicken or veal stock
- 1 cup heavy cream
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the leg of veal dry with paper towels, then season it generously with salt, black pepper, sweet paprika, and smoked paprika on all sides.
In a large ovenproof Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat.
Sear the leg of veal on all sides until it forms a deep golden crust, about 3-4 minutes per side. Once seared, remove the veal from the pot and set it aside.
Lower the heat to medium and add the diced onion, sliced carrots, and garlic to the pot. Sauté for 5-7 minutes until softened and fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the white wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3-4 minutes.
Add the chicken or veal stock to the pot and bring to a simmer.
Return the seared leg of veal to the pot, ensuring it is partially submerged in the braising liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the veal for 2 to 2.5 hours, or until the meat is tender and easily pulls away from the bone.
Once the veal is done, carefully remove it from the pot and set it aside on a serving platter. Tent it loosely with foil to keep warm.
Place the Dutch oven back on the stovetop over medium heat. Reduce the braising liquid by about half, which should take 10-12 minutes.
Stir in the heavy cream and let the sauce simmer for 3-5 minutes, allowing it to thicken slightly.
Taste the sauce and adjust seasonings as needed with additional salt or paprika.
Slice the braised leg of veal and serve it with the paprikas sauce drizzled generously over the top.
Garnish with fresh chopped parsley and serve warm.
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.7 g | 62% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 10.3 g | 4% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.8 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1296 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
