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Tender braised veal shoulder with porcini mushrooms, rosemary & egg noodles


  • Rinse the porcinis well in cold water and then soak in 1½ cups warm water for about 20 mins. Lift them out, squeezing any liquid back into the bowl and set both aside.
  • Heat a thin layer of oil in a heavy-bottomed pot and brown the floured and seasoned veal all over, in 2-3 batches.
  • Add a little fresh oil to the pot, if needed, and gently sauté the onion, carrot, garlic and chilli until tender, stirring and scraping the bottom as you do so.
  • Then add the rosemary with the wine and seasonings. Stir and cook for a few minutes until the wine has reduced quite heavily.
  • Turn the heat down and add the porcinis with about 1 cup of the drained soaking liquid, the veal, ¼ cup stock, the cream and milk. Stir and gently simmer for about 1¼ hours until the meat is very tender, adding more stock if needed. Taste for seasoning.
  • When ready, cook the noodles in plenty of lightly salted, boiling water. Drain well and toss in a little oil.
  • To serve, mound the noodles in individual flat soup bowls and top with the veal mixture and a sprinkling of chopped parsley.


  • 15-20 gm dried porcini mushrooms
  • olive oil
  • 1 kg cubed veal shoulder
  • plain flour
  • sea salt & freshly ground pepper
  • 1 onion, diced
  • 1 medium carrot, diced
  • 2 garlic cloves, crushed
  • 1 small red chilli, seeded & finely sliced
  • 3 fresh rosemary sprigs
  • 1 cup dry white wine
  • ½ cup chicken stock
  • ½ cup thickened cream
  • ½ cup milk
  • 400 gm egg noodles
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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