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Lemon Herb Veal Stew

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  Leek 1 , thinly sliced (White And Pale Green Parts Only)
  Garlic 3 Clove (15 gm), minced / pressed
  Dry tarragon 1 Tablespoon
  Grated lemon peel 1⁄2 Teaspoon
  Dry thyme 1⁄2 Teaspoon
  Ground white pepper 1⁄2 Teaspoon
  Dry sage 1⁄4 Teaspoon
  Boneless veal shoulder 3 Pound, trimmed of fat and cut into 1 inch cubes (Or Leg)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Dry white wine 3⁄4 Cup (12 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Salt To Taste
  Tarragon/Sage sprigs / chopped parsley 1 Tablespoon
  Thin lemon slices 4

In a 3-quart or larger electric slow cooker, combine leek, garlic, dry tarragon, lemon peel, thyme, white pepper, and sage.
Coat veal cubes with flour, then add to cooker and pour in wine and lemon juice.
Cover and cook at low setting until veal is very tender when pierced (7 1/2 to 8 hours).
In a small bowl, mix cornstarch and cream; blend into stew.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
Season to taste with salt.
Garnish with tarragon sprigs and lemon slices.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
480 Minutes
Ready In: 
485 Minutes

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 786 Calories from Fat 255

% Daily Value*

Total Fat 28 g43.7%

Saturated Fat 12.1 g60.4%

Trans Fat 0 g

Cholesterol 408.4 mg136.1%

Sodium 448.2 mg18.7%

Total Carbohydrates 28 g9.2%

Dietary Fiber 2.6 g10.5%

Sugars 3.5 g

Protein 92 g183.6%

Vitamin A 22.2% Vitamin C 36.9%

Calcium 15.6% Iron 28%

*Based on a 2000 Calorie diet

Lemon Herb Veal Stew Recipe