Vegetable Ragout with Veal Cutlets and Cannelloni Beans

Vegetables, cooked with veal cutlets and cannelloni beans, make a hearty and nourishing meal, which can be served as juicy ragout or thick soup with added croutons or a warm gluten free buns. I make this dish more often with plenty of liquid and serve it in soup plates. Slow cooking for 1.5 – 2 hours gives veal, falling off the bone, thick vegetable stock full of flavours from vegetables, herb and spices, melting together. When cooked without a lid to facilitate stock reduction, true ragout texture can be achieved. In those cases the dish can be also served as a thick sauce on the bed of gluten free pasta or steamed rice.



  • 5-6 veal cutlets
  • 1 leek
  • 1 onion
  • 3 carrots
  • 1 red capsicum
  • 1 eggplant
  • 1 can of cannelloni beans
  • 1 table spoon of olive oil and 1 table spoon of butter (can use 2 table spoons olive oil, if sensitive to dairy products)
  • generous pinch of fennel seeds
  • 3 -4 cloves of garlic
  • 1 medium hot chilli with or without seeds, depending on the heat of the dish you want to achieve
  • 4-5 sticks of fresh thyme
  • salt and black pepper to taste

Note: I used 3 heaped tea spoons of my own garlic, chilli and parsley paste instead of garlic and chilli listed in the recipe.



  • wash and dry veal cutlets on paper towel
  • make sure that you remove all small and sharp bone fragments that can be left when cutlets are cut
  • heat 1 table spoon of olive oil in a deep casserole dish
  • add fennel seeds
  • add onion and leek, sliced in semi-circles
  • sauté onion and leek for 5 min, just to soften them
  • add sliced carrots and gently cook for 3-5 min
  • take casserole pan from the heat
  • in a frying pan heat butter/olive oil
  • gently fry veal cutlets from both sides
  • return casserole dish to the heat
  • place veal cutlets on a bed of sautéed onion, leek and carrots
  • add capsicum, cut in long strips
  • add peeled and thinly sliced eggplant


  • add sliced or crushed garlic, chilli, thyme
  • season with salt and pepper
  • add boiling water (you can use chicken stock, or can of diced tomatoes instead, but I like to taste veal itself in the dish, so I use water), water quantity depends on the desired consistency of the dish
  • use water to cover 2/3 freshly sliced vegetables, after 10-15 min of cooking it will result in all vegetables submerged in the stock


  • drain and rinse the can of cannelloni beans
  • add beans


  • cook for 1 – 1.5 hour without stirring, I like my meat falling off the bone, so I cook the dish until I am sure I have it
  • let the dish rest for 15-20 min before serving

Serve this dish as a bowl/plate of thick soup,


or as a ragout. It will still be practical to use a deeper plate.



Ragout can be kept  refrigerated for 3-4 days, if freezing the dish, remove the bones from cutlets.


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