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Stewing VEAL

Veal for Stewing:

  • Veal Boneless Stew
  • Veal Shoulder Arm Roast
  • Veal Soup Bones
  • Veal Shanks


  • Tongs
  • Spatula
  • Platters (prep and serving)
  • Digital thermometer
  • Dutch oven or crock-pot


  1. Stove Top: Cook covered (with lid) over low heat until tender. Bring ingredients to simmer; then reduce heat to LOW to maintain simmer (Simmer at 180° – you'll see a few gentle bubbles breaking the surface at 1-2 minute intervals).
  2. Oven: Cover and place in preheated 325° oven for approx 1-1/2 to 2 hours. Times may vary; watch carefully to avoid scorching. Move pan from oven to stovetop when meat is fork-tender.
  3. Remove meat from liquid and place it on serving platter.
  4. Reduce and thicken liquid by simmering. Spoon liquid over meat.