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Provence Style Braised Veal Breast

Provence Style Braised Veal Breast

This recipe is also great with veal shank. For a cheaper version, you can use loin or even shoulder. If you don’t have a slow cooker, oven roasting at a very low temperature works too. As with most braised dishes, it’s even better when reheated the following day.


  • 4 lbs rolled veal roast
  • ¼ cup olive oil
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 5 cloves garlic, chopped
  • 2 Tbsp black pepper, cracked
  • 2 Tbsp Herbes de Provence
  • 3 tomatoes, chopped
  • 1 cup white wine
  • 2 bay leaves
  • 1 clove garlic
  • 1 cup parsley


  1. 1

    Heat a thick pot on medium and brown the veal in the olive oil on all sides. Place veal in the slow cooker.

  2. 2

    In the same pot, sauté onions, celery, 5 cloves garlic, and cracked pepper for 2-3 minutes to color lightly.

  3. 3

    Incorporate Herbes de Provence and stir well. Add tomato, wine, and bay leaves. Bring to a heavy boil and pour over the veal.  

  4. 4

    Cook in slow cooker on high for 3-4 hours, until the meat is tender.

  5. 5

    Alternatively, you can place the veal in a covered pot, and roast at 275° F for 3-4 hours.

  6. 6

    Let veal rest 30 minutes.

  7. 7

    Chop remaining garlic clove and parsley, then incorporate into the cooking juice before serving.