You are here

Veal Casserole

New.Wife's picture
Ingredients
  Veal shoulder 2 Pound
  Flour 1⁄4 Cup (4 tbs)
  Oil 1⁄4 Cup (4 tbs)
  Onion 1 Large, peeled and chopped
  Carrots 2 , peeled and chopped
  Celery stalks 2 , cut diagonally
To be tied together in a piece of cheesecloth:
  Parsley sprig 1
  Oregano 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon
  Rosemary 1⁄4 Teaspoon
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1⁄4 Cup (4 tbs)
  Tomatoes 2 , peeled and chopped
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 1 Tablespoon
  Grated lemon rind 1 Teaspoon
  Lemon juice 1 Tablespoon
Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.
2) Neatly cut the veal into cubes measuring 2-inches each and dredge with flour in which a little salt and pepper have been mixed.

MAKING
3) In a skillet, heat the oil and cook the meat till it is brown, a few pieces at a time. If needed, add extra oil. Move the browned meat to a casserole.
4) In the remaining oil in the skillet, saute the onions and sprinkle them all over the meat.
5) Put the chicken broth, herbs, wine, garlic and tomatoes in the skillet and cook for about 2 to 3 minutes. Pour the mixture all over the meat. Cover the casserole and cook for about 90 minutes.
6) Nearly 20 minutes before the cooking is to end, uncover the cassrole, adjust the seasoning and stir in the lemon rind, parsley and lemon juice.

SERVING
7) Serve hot after removing the bag of herbs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
100 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.28077
Average: 4.3 (13 votes)