Veal Stew with Rosemary and Lemon Recipe

Name: Veal Stew with Rosemary and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil.
2
Add half of the veal, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes.
3
Transfer the veal to a plate.
4
Repeat with another 1 tablespoon of olive oil and the remaining veal.
5
Pour off the oil.
6
In the casserole, melt the butter in the remaining 1 tablespoon of olive oil.
7
Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes.
8
Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes.
9
Add the tomato sauce, rosemary and veal, along with any accumulated juices.
10
Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes.
11
Stir in the parsley and lemon zest and season with salt and pepper.
12
Spoon the Baked Polenta with Parmesan into bowls, top with the veal stew and serve.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Veal Stew with Rosemary and Lemon 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.

That's it — enjoy your meal!

Veal Stew with Rosemary and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions