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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|Serving Size: 1 Serving (1129g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 435 (49%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 879
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