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Veal Stew With Artichokes And Potatoes

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Ingredients
  Boneless veal shoulder 2 Pound, cut into 2 inch pieces
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Onion 1 Small, chopped
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock/Reduced sodium canned broth 1⁄2 Cup (8 tbs)
  Fresh thyme leaves/1 teaspoon dried thyme leaves 1 Tablespoon
  Red potatoes 8 Small, peeled
  Frozen artichoke hearts 10 Ounce, Defrosted (1 Package)
  Minced fresh parsley 2 Tablespoon
Directions

1. Trim excess fat from veal. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dust with flour; shake off excess. In a nonreactive Dutch oven, heat oil over medium-high heat. Add veal and cook, turning, 5 to 7 minutes, or until lightly browned on all sides.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Stewed
Interest: 
Everyday

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