Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Boneless veal shoulder - cut in

  2. 2" pieces

  3. 1/4 cup 59ml Olive oil - plus more Salt - to taste Freshly-ground black pepper - to taste

  4. 4 Onions - peeled, quartered

  5. 6 Plum tomatoes - halved

  6. 1/2 lb 227g / 8oz Shiitake mushrooms

  7. 1 Celery stalk - finely chopped

  8. 2 Leeks - thinly sliced

  9. 2 tablespoons 30ml Flour

  10. 1 Chicken stock

  11. 1 Dry white wine

  12. 1 Bay leaf

  13. 1 Fresh thyme - divided

  14. 1 Carrots - cut in

  15. 2" pieces, And steamed until tender

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven at 450 degrees. Trim off any fat from the meat and toss it in a bowl with the oil until fully coated. Sprinkle it with salt and pepper and spread the meat on a rimmed baking sheet. Roast it for 10 minutes, turning once or twice, until the meat is golden brown at the edges. Remove it from the oven. In a roasting pan combine the onions, tomatoes and shiitake mushrooms. Drizzle them with oil and sprinkle with salt and pepper. Roast them for 45 minutes, or until the onions are golden at the tips and the tomatoes have collapsed. Remove them from the oven and let them sit until they are cool enough to handle. Turn the oven temperature down to 350 degrees. Use tongs to pull the skins off the tomatoes; leave the tomatoes in halves. Coarsely chop the mushrooms. Leave the onions in quarters. Heat enough oil to film the bottom of a large burner-safe casserole dish. Add the celery and leeks and cook over low heat, stirring often, for 8 minutes or until the leeks are softened. Add the flour and stir thoroughly over low heat for 3 minutes or until the flour begins to brown at the edges. Add the stock and wine gradually, stirring. Cook over high heat, stirring constantly, until the liquids come to a boil and thicken slightly. Scrape the contents of the veal pan into the casserole dish. Add all the vegetables and any liquid that accumulated in the pan, the bay leaf and half the thyme sprigs with stems. Bring to a boil and transfer the pan to the oven. Set the cover on askew. Cook the stew for 2 to 2 1/2 hours or until the meat is very tender, turning it in the liquid several times. Use tongs to remove the thyme and bay leaf from the liquid. Use a slotted spoon to lift the meat and vegetables from the pan and transfer them to a bowl. (If making in advance, use a plastic container for the meat and vegetables; cover and refrigerate overnight.) Leave the liquid in the casserole. (If making in advance, tip the liquid into a separate plastic container; cover and refrigerate.) Bring the cooking liquid to a boil and let it simmer for 20 minutes or until it reduces and thickens slightly. Meanwhile, remove the thyme leaves from the remaining sprigs and chop the leaves. Season the stew to taste with salt and pepper. Return the meat to the liquid, add the carrots and thyme. Let the liquid come to a boil and simmer 2 minutes. Serve at once. This recipe yields 10 servings. Nutrition Analysis Per Serving: Calories 270; Carbohydrates 14 g; Protein 22 g; Fat 13 g; including sat. fat 3 g; Cholesterol 79 mg; Sodium 120 mg; Calcium 67 mg; Dietary fiber 3 g.


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