Spring Stew Of Veal and Carrots with White Asparagus
Lightly cooked asparagus adds a fresh taste and a slightly crisp texture to a rich, slowly simmered stew.
Yield: 4 Servings Ready in 45 minutes
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|1 tablespoonunsalted butter|
|1 tablespoonvegetable oil|
|2 poundsboneless veal shoulder; cut into 2-inch pieces|
|Salt & pepper; and freshly ground pepper|
|4 largeshallots; coarsely chopped|
|1 ounceprosciutto; sliced, minced|
|3/4 cupwhite wine; preferably Gr?ner Veltliner|
|5 cupschicken stock; or canned low sodium broth|
|4 mediumcarrots; cut into 1-inch lengths|
|2 largethyme sprigs|
|1 poundwhite asparagus; peeled, or green asparagus|
|1/2 cupheavy cream|
Spring Stew Of Veal and Carrots with White Asparagus Preparation
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.
The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe.
Mashed potatoes, buttered noodles or steamed rice.
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