6 Italian Braised Meats for Sunday Dinner

Barolo wine, tomato sauce, and black pepper give these Sunday braises distinct personalities. Start with a Piedmontese beef braise, then explore Milanese veal shanks, Roman tail stew, and more.

Brasato al Barolo (Beef stew with Barolo wine) pairs tender beef with the rich character of its namesake wine. This Piedmontese main course relies on marinating and slow cooking to develop its flavor. Rosemary, cloves, and cinnamon lend an aromatic edge to the wine-based braise.

Pro tip: you can leave the vegetables in chunks rather than blending them for a more rustic texture.

Ossobuco Milanese (Braised veal shanks) brings succulent veal and a bright accent of lemon to Sunday dinner. Serve this traditional Lombard main course with its customary accompaniment, saffron risotto. The golden rice makes a striking partner for the rich braised meat.

Pro tip: you can replace the flour with rice flour for a gluten-free version.

Ossobuco braised takes a tomato-rich direction, with succulent veal shanks at its center. Slow cooking gives the meat time to become tender in the sauce. Celery, carrots, and onions add depth, while parsley brings a fresh herbal note.

Pro tip: if you need a gluten-free tomato braise, try substituting rice flour for all-purpose flour.

Coda alla Vaccinara, a Roman tail stew, combines a rich tomato base with dark chocolate, raisins, and pine nuts. This version uses veal tail for a Sunday main that rewards long, slow cooking. Cloves give the savory sauce a distinctive spiced note alongside the sweetness of the raisins.

Pro tip: you can use veal tail instead of the traditional ox or bullock tail for a more tender, leaner result.

Pork Stew brings tender pork neck and hearty potatoes together in a savory white wine and broth sauce. Allow about two hours for the slow cooking that makes this recipe worth a Sunday afternoon. A base of celery, carrots, and onions gives the stew its rounded vegetable flavor.

Pro tip: you can substitute pork shoulder for neck, but choose a cut with some fat rather than very lean meat.

Peposo puts black pepper front and center in a robust Tuscan beef stew. This specialty from Impruneta cooks for four hours with red wine and garlic. Its short ingredient list leaves the beef, wine, and pepper to carry each deeply savory bite.

Pro tip: cut your beef into uniform pieces to help keep them from falling apart during cooking.