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Veal À La Berrichonne

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Veal À La Berrichonne

  • Non Veg
  • 2 hrs
  • Serves 4
  • Medium



If you are looking for the juiciest and most tender meat dish in France then the Braised Shank of Suckling Veal A la Berrichone is the best thing to happen to your taste buds.

The suckling veal as the name suggests is from the meat of a calf that is still suckling. Therefore it is one of the juiciest meats you will ever have.

This dish fares pretty well in high end and gourmet restaurants in France. You don’t have to take a trip to Paris to try this exquisite dish as you can make it at home.

You won’t be getting Michelin stars any time soon but the look on the faces of your guests will surely be worth it when they try it.

Health benefits

This is a very healthy dish as it has lots of protein and low carb content. It is perfect for people who are watching their weight as well as for people looking for energy boosting delicious dishes!

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How to Make Veal À La Berrichonne

  1. Season the veal shank with salt and pepper according to your taste. In a saucepan, brown the veal from all the sides and add the cranberry juice.
  2. Add the beef broth to the veal and let it cook for 1 ½ hour.
  3. Transfer the veal to a deep dish and cover it.
  4. Meanwhile, sauté all the vegetables and add them to the veal sauce.
  5. Pour thevegetables and sauce over the veal shanks and serve with French bread.


Brazil and the USA are one of the top most beef producing countries in the world.

The average cow has more than 40000 jaw movements every day. That’s so much grazing!

Noel Zola

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