Veal with White Beans (Vitello Con Fagioli Bianchi)

5 from 8 votes
Total Time 12 hrs
Course Dinner
Cuisine European
Servings 4 people
Calories 259 kcal


  • 1000 g Veal neck or lean rib of veal on the bone
  • 500 g Fagioli Tondini (separated white beans); optional 1 large can of small white beans
  • 2 carrots, 2 onions, 2 plum tomatoes
  • 1 small piece of celery
  • 2 stalks of celery
  • 3 cloves of garlic
  • 1 tsp Crush black peppercorns, 2 allspice berries
  • 3 sprigs of thyme, 1 sprig of oregano
  • 2 sprigs of rosemary, 2 sage leaves
  • 1 bay leaf, 1 peperoncino possibly without seeds
  • 1 Shot of Martini extra dry or other vermouth extra dry
  • 1 tbsp Sugo Ortolina or tomato paste
  • 250 ml White wine
  • 300 ml Beef stock or broth
  • 3 tbsp Olive oil
  • 3 Spring onions
  • 50 g Ice-Cold salt butter
  • Salt and white pepper from the mill
  • Some flat parsley to garnish


  • Soak the white beans in cold water the night before and let them swell.
  • Have the butcher cut the veal into large pieces. Preheat the oven to 180 degrees. In the meantime, clean and chop the vegetables (with the exception of the spring onions you will need later). Rinse the pieces of meat briefly, pat dry, season with salt, pepper and fry in olive oil in a roasting pan with a lid. When the meat is nicely browned on all sides, deglaze it with martini and take it out again.
  • If necessary, tie the herbs in a bouquet and place in the roasting pan with the vegetables and spices. Put the Sugo Ortolina or tomato paste in the middle and also briefly toast, then pour in the white wine and let it boil down well. Place the pieces of meat back on the vegetables in the roaster, pour in the stock / stock and slide into the preheated oven with the lid closed. In the meantime, drain the white beans and simmer gently in a separate saucepan for about 50 minutes without boiling. (When using canned white beans, pour them into a sieve without pre-cooking and wash.) After about an hour of cooking, put the beans in the roaster, mix well with the vegetables and slide them back into the oven open. Reduce the temperature to 160 degrees and after about 30 minutes add the finely chopped spring onions. Braise these for a good 10 minutes.
  • Before serving, remove the herb stalks or the bouquet of herbs from the roaster, remove the meat from the bones and cut into slices, season the vegetables and whip with cold butter until creamy. Arrange on a plate, garnish with a little parsley.


Serving: 100gCalories: 259kcalCarbohydrates: 0.1gProtein: 0.2gFat: 23.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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