Veal and Shallots in Red Wine

I have to buy shallots again this year.

I used to have at least 100 large shallots hanging in the cave at the end of summer.

Three summers ago the rabbits got in and ate all the tops off – no shallots.

Two summers ago we had a wet spring and they rotted before they got a good start. I had a similar problem with some of the onions that year.

Last year they were doing well – until we had a few cold nights.

I’m debating whether to even bother planting them this year.

But I will…. I always do. Apparently I continue to be an optimist.

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Veal and Shallots in Red Wine

This has the flavors of Boeuf Bourguignon, but the veal gets melt-in-the-mouth tender in  much less time.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings 1x
  • Category: Veal
  • Method: Braise


  • 14oz (420gr) veal, cut into 1″ (2.5cm) cubes
  • 3 large shallots, cut in half the long way
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1 bouquet garni
  • 2 bay leaves
  • 1/4 tsp celery salt
  • 2 cups good red wine
  • 2 tbs cornstarch (corn flour) dissolved in 3 tbs water
  • 4oz (120gr) linguini


  • Heat oil in heavy saucepan.
  • Add shallots and garlic, and sauté 2 minute.
  • Add veal and quickly brown, another 5 minutes.
  • Add red wine, herbs, salt, cover and simmer for an hour.
  • Cook pasta according to package directions.
  • To finish:
  • Thicken sauce with the dissolved cornstarch.
  • Drain pasta and put into a serving bowl.
  • Spoon veal and shallots over and serve.


Use small onions in place of shallots; regular salt in place of celery salt.


  • Serving Size: 1/2 recipe
  • Calories: 779
  • Sugar: 6.4 g
  • Sodium: 473.8 mg
  • Fat: 13.7 g
  • Saturated Fat: 2.9 g
  • Trans Fat: 0 g
  • Carbohydrates: 69.4 g
  • Fiber: 4.1 g
  • Protein: 49.9 g
  • Cholesterol: 165 mg

Keywords: veal, red wine, shallots

Veal & Shallots in Red Wine

I saw a glimpse of yellow by the side of the house the other day, while I was waiting for Guapa.

I wait for her a lot these days. It can take up to 10 minutes for her to decide to actually go out of the front gate for our walk. We only walk back and forth in front of the house a few times. We have a couple of treats, then head back inside.

We do what we can….

I digress.

The yellow turned out to be daffodils.

We have the first spring flowers!

I haven’t noticed them other years. I think the reason was that they were buried under brambles.

I started cleaning out that area last fall, before the rains started.

It looks like a good time for me to get back out there and finish the job.

I hate cleaning out brambles…..

4 thoughts on “Veal and Shallots in Red Wine”

  1. I don’t like cleaning out brambles either and for some reason, the woman who owned the house prior to us had planted some. You know how they take over if you even think about planting them. I finally got rid of the last of them last year and low and behold, found a large blooming autumn crocus I’d never seen before because it had been covered by them. And it’s beautiful! Maybe now that the area is cleaned, it will multiply. Of course, I could always buy some bulbs to keep it company.

    I like this recipe. Love shallots. I’m sorry the bunnies do too.

    • Brambles are horrible – very hard to get rid of them completely. At our last house they had planted a large area with them – for the berries. Then we had to deal with the mess lol None of the nasty weed killers work – and we can’t buy nasty weed killers any more, anyway lol

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