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1
Preheat oven to 450F.
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2
In a Dutch oven, heat oil over medium-high heat.
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3
Brown veal cubes on all sides and set aside on a plate (they will not be cooked through).
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4
Add a bit more oil if needed, and reduce heat to medium-low.
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5
Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
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6
Add mushrooms and raise heat to medium.
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7
Cook until mushrooms are soft and beginning to brown, 6-8 minutes.
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8
Season with salt and pepper.
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9
Move the pan away from the open flame (if using an electric range, you can skip this step), add the sherry, then return the pot to the stove.
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10
Turn up heat until sherry boils vigorously.
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11
Scrape the brown bits (fond) from the bottom of the pan as the sherry reduces.
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12
Return the veal to the pot, along with any accumulated juices.
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13
Add beef stock and thyme.
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14
Cover and bring to a boil.
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15
Reduce heat to low and simmer 2 hours.
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16
Spray a baking sheet with nonstick spray.
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17
Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes.
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18
Cool slightly then break slices into shards.
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19
Mash together butter and flour to form a beurre manie.
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20
Drop small bits of this mixture onto the surface of the stew, then stir in well.
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21
Let simmer until thickened, 3-5 minutes.
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22
Off heat, add cream and stir.
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23
Remove the stems of the thyme sprigs and discard.
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24
Serve with buttered noodles or mashed potatoes.
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25
Garnish each dish with the ham crumbs.
