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Categories:
olive oil veal shoulder salt unsalted butter celery onion carrot white wine tomato sauce rosemary flat leaf lemon zest Parmesan
Viewed: 74 - Published at: 7 years agoIngredients
- 3 tablespoons pure olive oil
- 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 celery ribs, finely chopped
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 cups dry white wine
- 1 cup tomato sauce
- 1 tablespoon coarsely chopped rosemary
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- Baked Polenta with Parmesan, for serving
Method
- In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil.
- Add half of the veal, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes.
- Transfer the veal to a plate.
- Repeat with another 1 tablespoon of olive oil and the remaining veal.
- Pour off the oil.
- In the casserole, melt the butter in the remaining 1 tablespoon of olive oil.
- Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes.
- Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes.
- Add the tomato sauce, rosemary and veal, along with any accumulated juices.
- Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes.
- Stir in the parsley and lemon zest and season with salt and pepper.
- Spoon the Baked Polenta with Parmesan into bowls, top with the veal stew and serve.
