Italian Veal Stew Recipe

Name: Italian Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stew; 2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces; Salt and ground black pepper; 3 tablespoons olive oil; 2 medium onions , cut into 1/2-inch dice; 2 medium carrots , peeled and cut into 1/2-inch dice; 2 medium celery ribs , cut into 1/2-inch dice; 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons unbleached all-purpose flour; 3/4 cup dry white wine; 1 1/2 cups low-sodium chicken broth; 1(14.5-ounce) can diced tomatoes , drained; 2 bay leaves; Gremolata; 1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons); 2teaspoons lemon zest , minced; 1/4cup fresh parsley leaves , minced

Servings: persons

Stew
2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions , cut into 1/2-inch dice
2 medium carrots , peeled and cut into 1/2-inch dice
2 medium celery ribs , cut into 1/2-inch dice
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1(14.5-ounce) can diced tomatoes , drained
2 bay leaves
Gremolata
1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
2teaspoons lemon zest , minced
1/4cup fresh parsley leaves , minced

1
1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees.
2
2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate.
3
3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 11/2 to 13/4 hours, until the veal is tender
4
4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside.
5
5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Stew, 2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces, Salt and ground black pepper, 3 tablespoons olive oil, and more.

Yes, Italian Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Italian Veal Stew

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