Italian Veal Stew

Name: Italian Veal Stew
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 2 pounds, boneless veal shoulder roast, trimmed and cut into 1-inch pieces; , Salt and ground black pepper; 3 tablespoons, olive oil; 2 , medium onions, cut into 1/2-inch dice; 2 , medium carrots, peeled and cut into 1/2-inch dice; 2 medium, celery ribs, cut into 1/2-inch dice; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons, unbleached all-purpose flour; 3/4 cup, dry white wine; 1 1/2 cups, low-sodium chicken broth; 1 (14.5-ounce) can, diced tomatoes, drained; 2 , bay leaves; 1 , large garlic clove, minced or pressed through a garlic press (about 1 1/2 teaspoons); 2 teaspoons, lemon zest, minced; 1/4 cup, fresh parsley leaves, minced

2 comments

We wanted to create an osso buco-style stew using boneless veal stew meat.

SERVES6

WHY THIS RECIPE WORKS

For an osso buco–like veal stew recipe that didn’t rely on veal shanks, we turned to boneless veal shoulder roast, which we cut ourselves into 1-inch pieces. To properly brown the meat, we worked in batches, cooking the shoulder meat over h...

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