Lemon Scented-White Veal Stew
Season veal with salt and pepper, then dust with flour. Heat oil in a large pot over medium-high heat. Working in batches to avoid crowding the pan, add veal and brown on all sides, turning pieces as they brown, about 5 minutes in all. Remove pieces as done and set aside. When all veal is browned, return to pot, add onions and garlic, and cook, stirring frequently, until vegetables are golden, about 10 minutes.
Add wine, leeks, thyme, and bay leaves to pot. Reduce heat to medium-low and simmer for about 30 minutes, then add chicken stock,return to a simmer. Cover pot and place in a 300 degree oven for approximately 1 1/2 hours or until veal is tender.
Remove veal from pot with a slotted spoon and set aside. Squeeze juice from lemon halves into sauce, the add squeezed out lemon shells.( Do not leave in lemon shells any longer than 30 minutes or sauce will become very bitter) Stir in cream and simmer, stirring occaisionally, until sauce thickens. Remove and discard lemon halves, bay leaves, and thyme. Transfer sauce to Vita-prep and puree until smooth. Strain through a fine sieve and return to pot. Season sauce with salt and pepper and return veal to pot for 10 more minutes.
Cool veal in sauce as rapidly as possible
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Serving Size: 1 Serving (785g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 764 | ||
Calories from Fat: 283 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.4g | 42 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 447.3mg | 138 % | |
Sodium 681.8mg | 24 % | |
Potassium 1882.3mg | 50 % | |
Total Carbohydrate 20.5g | 6 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 17.3g | ||
Protein 98g | 140 % | |
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: 764
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