Try this recipe for veal Marengo, then check out our ossobuco, saltimbocca and veal meatballs.


  • olive oil
  • 1.5kg veal, cut into 5cm cubes
  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 3 tbsp flour
  • 350ml dry white wine
  • 500g tomatoes, seeded and quartered
  • a handful basil, shredded
  • leaves ½ tbsp thyme
  • 1 orange, peel removed with a potato peeler and juiced
  • 250g button mushrooms
  • 1 tsp salt
  • ¼ tsp pepper
  • a handful flat-leaf parsley, to serve
  • to serve steamed rice


  • STEP 1

    Heat the oven to 170c/fan 150c/gas 3. Heat 1 tbsp olive oil in a heavy frying pan. Brown the veal then tip into a casserole.
    Add 1 tbsp oil to the pan and fry the onion over a moderate heat until it begins to soften. Add the garlic, then the flour and stir until browned.

  • STEP 2

    Add the wine and onions to the casserole and simmer. Add the tomatoes, herbs, orange peel and juice, and season. Cover and move to the oven.
    Cook gently for 1¼ hours, or until the veal is tender. Add the mushrooms and cook in the oven for 15 minutes.

  • STEP 3

    Remove the peel. Sprinkle with parsley and serve with rice.


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