Blanquette of veal

Blanquette of veal

French Lessons
20 mins
Cooking time
180 mins
Steve Brown

A blanquette is a white braise, and a classic of French provincial cuisine. For this recipe you can use veal shoulder, neck, breast, shanks or cheeks. This blanquette has a delicate flavour and a wonderful gelatinous, soft texture.


Quantity Ingredient
1kg veal shoulder, boned and cut into 4 even-sized pieces
1 onion
2 celery stalks
1/2 leek, tough outer leaves removed
1/2 garlic bulb, cloves left whole
20ml vegetable oil
60g butter
6 sprigs thyme
1 bay leaf
200ml white wine
2 litres White veal stock


  1. Preheat your oven to 110°C. Cut the vegetables to a rough mirepoix.
  2. Heat the oil in a large casserole or braising pan over a moderate heat. Add the veal pieces, one at a time, and cook gently, until just seared all over. As this dish is a white braise you don’t really want the meat to colour. Remove from the pan and set aside.
  3. Add the butter and allow to foam without colouring. Add the vegetables and sweat gently for about 8 minutes, until soft and translucent, but not coloured. Add the herbs and the white wine to the pan and bring to a gentle simmer. Cook until almost completely reduced, then return the veal pieces to the pan.
  4. In another pan, bring the veal stock to a gentle simmer, then pour it onto the veal and vegetables. Season to taste. Cut a piece of baking paper to the size of the pan to make a cartouche and place on the surface. Cover tightly with a lid and transfer to the oven. Braise for 3 hours, checking and turning every 30 minutes or so. At the end of the cooking time the veal should be soft and gelatinous.
  5. To serve, place the casserole dish in the middle of the table with your selection of accompaniments, for everyone to help themselves. If you don’t want to serve the veal immediately, allow it to cool then transfer everything to a container with a tight-fitting lid and refrigerate. The blanquette will keep in a sealed container in the refrigerator for up to 5 days.
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