Make and share this Veal Shoulder Stew recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 3h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
- In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
- Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
- Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
- Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
- Bake covered for 1 1/2 hours.
- Uncover and bake for 1 hour.
- Discard bouquet garni.
- Serve immediately.
Nutrition Facts : Calories 330.9, Fat 18.4, SaturatedFat 6.7, Cholesterol 134.3, Sodium 643.2, Carbohydrate 6.2, Fiber 1, Sugar 2.2, Protein 30.6
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