The Butcher's Favorite: Bone-In Braised Veal Breast

photo by Melissa Ruttanai at Worldwinder

 Literally a one pot dinner - thinly sliced roasted veal breast with layers of tomatoes & potatoes makes for a rich delicious meal that is easy to make.  A classic example of cucina povera, peasant cooking using a tough piece of meat & simple ingredients to create rich dish fit for a king. (You can use slices of veal breast or other tough cuts of steaks or leg of lamb - anything tough with a bone it in.) Our butcher Beppe taught this recipe to Jason years ago & he's been sharing it with our students & guests ever since.

Featured in September 2011 Taste Italia Magazine

photo by Melissa Ruttanai at Worldwinder

Serves 4

4 slices of veal breast or tough cut of steak, bone in
3 tomatoes, sliced
4-5 garlic cloves, rough chop
small handful of herbs (we use rosemary & thyme)
glass of white wine
2-3 potatoes, peeled & thinly sliced (about 1/8 inch)
olive oil
salt & pepper

Preheat oven to 350 F
In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the sliced veal. Season generously with salt & pepper.
Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour your glass of white wine over the top. Final layer will be your potatoes. Top with a generous drizzle of olive oil and salt & pepper.
Cover with foil or parchment.

Place in oven for about an hour until you can easily slide a knife into the potatoes. Then uncover & turn up the heat to 375 F and bake until your potatoes are browned.
If after 15-20 minutes you do not have a nice color on your potatoes, turn on the broiler for 5 minutes to add color.

photo by Melissa Ruttanai at Worldwinder
Photos compliments of Melissa Ruttanai, Worldwinder during her stay at La Tavola Marche


  1. This is so simple, yet obviously delicious. Thank you for sharing, I will get a leg of veal or beef for tonight and cook this while it is Spring time. Love your photos!

  2. This looks so good! I have a whole veal breast and was wondering how thick to cut the slices for this?
    Your pictures make me want to stop what I am doing and cook, then go pack my bag and come visit !