Braised Veal with Aromatic Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This hearty stew is great served over egg noodles. Bitter greens with a creamy Gorgonzola dressing would be a good side salad. Have sliced bananas and strawberries drizzled with honey and balsamic vinegar for an elegant dessert. Ingredients:
1 1/2 pounds boneless veal shoulder, cut into 3/4-inch cubes |
2 tablespoons (1/4 stick) butter |
1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved |
8 ounces baby carrots |
1 medium onion, halved lengthwise, thinly sliced |
2 1/4 cups plus 1 tablespoon italian-style seasoned canned chicken broth |
2 teaspoons cornstarch |
2 tablespoons fresh lemon juice |
1 teaspoon grated lemon peel |
Directions:
1. Sprinkle veal with salt and pepper. Melt butter in heavy large pot over medium-high heat. Add veal; sauté until brown on all sides, about 5 minutes. Reduce heat to medium. Add sliced fennel bulb, carrots, and onion; sauté 5 minutes. Add 2 1/4 cups broth; bring to simmer. Cover pot; reduce heat to medium-low. Simmer until veal and vegetables are tender, about 20 minutes. Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew. Increase heat; bring to boil, stirring often. Reduce heat to medium. Add lemon juice and peel; simmer 2 minutes. Stir in fennel fronds. Serve hot.
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