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Savory Veal

chef.tim.lee's picture
Ingredients
  Veal 4 Pound, cut in 2-inch cubes
  Flour 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Fresh ground pepper 1⁄2 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Onions 2 Large, chopped
  Carrots 4 Medium, diced
  Celery stalks 4 , cut in 14-inch slices diagonally
  Chicken broth 2 Cup (32 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Tomatoes/1 can italian tomatoes 4 Medium, skinned and chopped
  Garlic 1 Clove (5 gm), mashed (Large Clove)
  Bouquet garni 1
  Chopped parsley 2 Tablespoon
  Grated lemon rind 2 Teaspoon
  Lemon juice 2 Tablespoon
Directions

1.
Put the flour, salt and pepper in a paper bag and shake the veal pieces in it, a few at a time.
2.
Heat the oil to sizzling in a large heavy skillet and brown the veal cubes on all sides.
Do not crowd the skillet or the veal will not brown.
Transfer to a large casserole as they finish browning.
3.
In the fat remaining in the skillet lightly saute the onions, carrots, and celery, stirring often.
4.
Add to the skillet the chicken broth, wine, tomatoes, garlic, and bouqet garni (2 sprigs parsley, 1 sprig oregano, 1 leaf sweet basil, and 1 small bay leaf tied in a bit of cheesecloth).
Bring to a boil and simmer 3-4 minutes.
Pour over the casserole, cover, and bake 1 3/4 hours at 300°.
5.
Check the seasoning about halfway through the cooking.
Just before serving stir in the parsley, lemon rind, and lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Veal

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