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.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

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.

Step 3

In a large ovenproof Dutch oven or heavy-bottomed pot, melt the butter and olive oil over medium-high heat.

Step 4

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.

Step 5

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.

Step 6

Stir in the tomato paste and cook for 2 minutes to deepen its flavor.

Step 7

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.

Step 8

Add the chicken or veal stock to the pot and bring to a simmer.

Step 9

Return the seared leg of veal to the pot, ensuring it is partially submerged in the braising liquid.

Step 10

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.

Step 11

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.

Step 12

Place the Dutch oven back on the stovetop over medium heat. Reduce the braising liquid by about half, which should take 10-12 minutes.

Step 13

Stir in the heavy cream and let the sauce simmer for 3-5 minutes, allowing it to thicken slightly.

Step 14

Taste the sauce and adjust seasonings as needed with additional salt or paprika.

Step 15

Slice the braised leg of veal and serve it with the paprikas sauce drizzled generously over the top.

Step 16

Garnish with fresh chopped parsley and serve warm.

Nutrition Facts

Serving size	(3176.1g)

Amount per serving	% Daily Value*
Calories	4583.8

Total Fat 255.6g	0%
Saturated Fat 107.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1691.5mg	0%
Sodium 6260.1mg	0%
Total Carbohydrate 51.9g	0%
Dietary Fiber 10.7g	0%
Total Sugars 20.5g
Protein 446.3g	0%

Vitamin D 0IU	0%
Calcium 350.1mg	0%
Iron 27.1mg	0%
Potassium 7391.2mg	0%

*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.

Source of Calories

Fat: 53.6%

Protein: 41.6%

Carbs: 4.8%