Hearty Veal Stew With Ham And Artichokes
|Olive oil/Vegetable oil||3 Tablespoon|
|Veal stew meat||3 Pound, cut into 2 inch cubes and patted very dry|
|Olive oil/Vegetable oil||1 Tablespoon|
|Onion||1 Large, peeled and chopped|
|Garlic||1 Clove (5 gm), peeled and split|
|Dry white wine||1 1⁄2 Cup (24 tbs)|
|Beef stock||3⁄4 Cup (12 tbs)|
|Chopped flat leaf parsley||3 Tablespoon, finely chopped (For Garnish)|
|Dried thyme||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Black pepper||To Taste|
|Unbleached all purpose flour||3 Tablespoon|
|Boiled ham||6 Ounce, cut into 1/4 x 1/4 x 1 inch pieces|
|Frozen artichoke hearts||20 Ounce (Two 10 Ounce Packages, Defrosted And Patted Fry)|
|White mushrooms||12 Ounce, wiped and quartered|
|Cream||1⁄3 Cup (5.33 tbs)|
|Chopped flat leaf parsley||2 Tablespoon (For Garnish)|
Preheat your oven to 325Â°F.Heat 3 tablespoons of oil in a large, heavy skillet until almost smoking.
Add just enough pieces of veal to cover the bottom of the skillet without crowding.
Turn and brown on all sides.
As the pieces brown,transfer them with a slotted spoon to a large, heavy Dutch oven or casserole.
After all the meat has been browned, add the last tablespoon of oil to the skillet and, when it is hot, add the onion and saute it over medium heat until it is golden, about 5 to 6 minutes.
Add the garlic and cook for 30 seconds longer.
Pour the wine over the onions, turn up the heat, and bring the liquid to a boil, scraping up all the brown bits from the bottom of the pan.
Add the beef stock, parsley, thyme, salt, and pepper and allow this liquid to simmer for 5 minutes.
Turn the heat on under the Dutch oven.
Season the veal with salt and a generous amount of black pepper.
Sprinkle the 3 tablespoons of flour over the veal and toss to coat it evenly.
Cook over medium heat for 1 to 2 minutes to brown the flour.
Stir the wine-stock mixture into the veal, and bring the liquid to a simmer.
Add the ham, cover the pot, and place in the preheated oven for 1 hour 15 minutes.
Add the artichokes and mushrooms, stirring to cover the vegetables, and return the pot to the oven for an additional 30 minutes.
The meat should be very tender.
Remove the casserole from the oven, stir in the cream a little at a time, if desired, and sprinkle a little parsley on top for garnish.