VEAL MARSALA STEW WITH WILD MUSHROOMS & RED PEPPERS

VEAL MARSALA STEW WITH WILD MUSHROOMS & RED PEPPERS image

Yield Serves 6-8

Number Of Ingredients 16

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3 tbs extra virgin olive oil
3 tbs unsalted butter
3 lbs boneless naturally raised veal stew meat, cut no smaller than 1" pieces
all purpose flour for dredging
2 large shallots, chopped finely
10 oz. (about 12 large) crimini mushrooms, quartered
15 dried shiitake, soaked in 2 cups boiling water, and sliced (reserve soaking liquid)
1 Portobello mushroom, sliced into 1" x 1/2" chunks
1 large red bell pepper, cut in half lengthwise, seeded, and sliced crosswise
2 tbs dried oregano, crumbled
3 large basil leaves, chopped
1 tsp ground allspice
3 large cloves garlic, minced
2-1/4 cups sweet Marsala wine (or combination of Sweet Marsala & Port)
1-1/2 cups chicken broth, made with the strained mushroom soaking liquid
Salt & pepper to taste

Steps:

Preheat oven to 350. Heat 1/2 of oil and butter in 5-quart Dutch oven over medium-high heat. Dredge veal in flour, shaking off excess. Add veal in batches to skillet, and brown, about 5 minutes, stirring occasionally. Do not overcrowd, or the veal will not sear properly. Transfer veal to plate using slotted spoon or tongs. Heat remaining oil and butter in same skillet. Add shallots, mushrooms, peppers, oregano, allspice, and basil and sauté about 5 minutes, until mushrooms are just beginning to brown. Stir in Marsala and garlic and reduce by 1/3. Add veal and any accumulated juices on the plate. Stir in chicken broth and bring to a boil. Cover and bake in oven until veal is very tender, about 1 hour. Remove solids to platter and reduce the sauce on top of stove to desired consistency, about 12 minutes. Finish off with an additional 1/2 tbs butter and 2 tsp white truffle honey (optional). Return veal mixture to pot and simmer briefly before serving. (Can be prepared 1 day ahead. Let cool, then cover and refrigerate.)