Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew.
1. In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
2. Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
3. Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
4. Add the heavy cream to the casserole and simmer until slightly reduced and flavorful, about 5 minutes. Season with salt and pepper. Add the asparagus pieces, simmer 1 minute longer and serve.
Make Ahead
The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe.
Serve With
Mashed potatoes, buttered noodles or steamed rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1129g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 879 | ||
Calories from Fat: 435 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.3g | 64 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 17.1g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 285.8mg | 88 % | |
Sodium 1207.7mg | 42 % | |
Potassium 2012.2mg | 53 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 40.1g | ||
Protein 64.7g | 92 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 879
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