Veal Stew

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Veal Stew
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 2 h. 15 min.
Ready in

Ingredients

for
6
Ingredients
6
Veal shank (2-inches thick; sawed through including the bone marrow)
salt (to taste)
peppers (to taste)
½ cup
2 tablespoons
4 tablespoons
1
large onion (finely chopped)
1 rib
Celery (finely chopped)
2
carrots (finely chopped)
2 cloves
garlic (minced)
4 sprigs
fresh thyme
1 cup
4 cups
1
1 cup
Veal stock (or beef stock)
For Gremolata
2 tablespoons
flat-leaf parsley (italian)
1 tablespoon
2 cloves
garlic (minced)
1 pinch
How healthy are the main ingredients?
saltolive oilonionCelerycarrotgarlic

Preparation steps

1.
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.
2.
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.
3.
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.
4.
For Gremolata:
5.
Combine all ingredients in a small bowl.
6.
To serve: Divide veal shanks among plates. Sprinkle with gremolata.