Veal Stew

Name: Veal Stew
Total time: 2 h 15 min
Yield: 6
Cuisine: European, Italian
Ingredients: 6 Veal shank (2-inches thick; sawed through including the bone marrow); salt (to taste); peppers (to taste); 0.5 cup unbleached all-purpose flour; 2 Tbsps olive oil; 4 Tbsps butter; 1 large onion (finely chopped); 1 rib Celery (finely chopped); 2 carrots (finely chopped); 2 cloves garlic cloves (minced); 4 sprigs fresh thyme; 1 cup dry white wine; 4 cups crushed San Marzano tomato; 1 bay leaf; 1 cup Veal stock (or beef stock); 2 Tbsps flat-leaf parsley (italian); 1 Tbsp lemon zest; 2 cloves garlic cloves (minced); 1 pinch Saffron

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 2 h. 15 min.

Ready in

Ingredients

for

servings

Ingredients: 6 Veal shank (2-inches thick; sawed through including the bone marrow); salt (to taste); peppers (to taste); ½ cup unbleached all-purpose flour; 2 Tbsps olive oil; 4 Tbsps butter; 1 large onion (finely chopped); 1 rib Celery (finely chopped); 2 carrots (finely chopped); 2 cloves garlic cloves (minced); 4 sprigs fresh thyme; 1 cup dry white wine; 4 cups crushed San Marzano tomato; 1 bay leaf; 1 cup Veal stock (or beef stock)

For Gremolata: 2 Tbsps flat-leaf parsley (italian); 1 Tbsp lemon zest; 2 cloves garlic cloves (minced); 1 pinch Saffron

How healthy are the main ingredients?

olive oil garlic clove parsley thyme salt onion

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Preparation steps

Season the veal with salt and pepper. Dust the veal pieces with flour, shaking off any excess. Heat olive oil and butter in a Dutch oven. Increase the heat to medium-high and brown the veal in the oil and butter for about 5 minutes on each side or until well browned. Transfer the veal shanks to a plate; set aside.

Add the onion, celery and carrots to the Dutch oven. Cook the mixture, stirring frequently until the onions are soft and translucent, about 5 minutes. Add the garlic and thyme. Continue cooking until the vegetables begin to brown, an additional 5 to 10 minutes.

Place the veal shanks back in the pan. Add the wine, tomatoes, bay leaf, and stock. Cover and bring to a simmer; cook until the meat is fork tender, about one hour to an hour and a half.

For Gremolata:

Combine all ingredients in a small bowl.

To serve: Divide veal shanks among plates. Sprinkle with gremolata.