Easy mid-week supper: Veal with Rosemary and Marsala

During these cold times, nothing nicer than to eat some slow cooked food.  Difficult task to combine slow cooking with busy lifestyles? Not really, with a little thinking ahead you can enjoy weekend food in the middle of the week, the obvious secret: cook in advance.  This is easy and guarantees great results.

Casseroles are great dishes to prepare in advance, they in fact are tastier if made one day ahead.   Of course if you are really organised you can make a large batch and then freeze… this way you can access home-made ready meals at any time.

The principle of casserole making is more or less the same for a number of dishes, make a sofritto by sauteing some onion or shallots and garlic in oil or butter, then dust some meat with seasoned flour, seal the meat, add some herbs and alcohol, add some stock and put in the oven, wait at least one hour and voilá, comfort food at its best.

Here is a quick recipe for veal with rosemary and Marsala wine:

Ingredients for four people

20 g butter

20 g olive oil

1 medium onion, sliced

2 cloves of garlic, pureed

a sprig of rosemary

400 g diced veal

2 Tbsp white flour

salt and pepper

about 70 ml Marsala wine

chicken, beef or vegetable stock

Begin by heating a casserole pan and add the butter and the oil

Onion, Garlic and Rosemary SofrittoSaute the onion for 5 minutes until transluscent. Add the garlic and rosemary, saute for 2 more minutes.  In a large tupperware container put the flour and sprinkle salt and pepper, add the diced veal, close the lid and shake well.  Take the onion, garlic and rosemary off the heat and reserve.

The browining of the meatAdd a little more oil and seal the meat until light brown on all sides.  Return the onion mix and add the Marsala, cook on high temperature to reduce the volume a bit.


Add enough stock to almost cover the meat. Cover the pan and place in the oven, the lower the temperature and the longer it is cooked the better, go for 120 C for 1 ½ hours.  Check the liquid level from time to time, add more stock if the pan looks dry.

Check the meat, it should be really soft and have that melt in the mouth feel.




You can add mushrooms, wild mushrooms or potatoes to this dish.

This entry was posted in recipes, Seasonal and tagged , by Sofia Larrinua-Craxton. Bookmark the permalink.

About Sofia Larrinua-Craxton

I have a BSc in Food Science, a BA in Humanities and Hispanic Studies and have finished an MA in Anthropology of food, I cook and like growing my own food. I live of my cooking and of teaching how to cook. I am interested on food issues like food poverty, sustainability and the relationship between humans and how we produce and eat our food.

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