Rosemary & Lemon Veal Stew
Grain Fed veal, Milk Fed Veal
Stewing Veal
25 min
Preparation
1h50-2h20
Cooking
6
Portions
Ingredients
- 1.4 kg (3 lbs.) veal stewing cubes Fontaine Family
- 1 onion, sliced
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 5 ml (1 tsp.) salt
- 5 ml (1 tsp.) black pepper powder
- 250 ml (1 cup) tomato sauce
- 15 ml (1 tbsp.) unsalted butter
- 15 ml (1 tbsp.) lemon zest
- 15 ml (1 tbsp.) chopped rosemary
- 15 ml (1 tbsp.) chopped parsley
- 30 ml (2 tbsp.) extra-virgin olive oil
- 250 ml (1 cup) water
Preparation
- In a large pot, heat olive oil over medium. Add veal, salt, and pepper and heat until browned all over for about 12 minutes. Set aside veal in a dish.
- In the same pot, melt butter. Add celery, onion and carrots and cook on low heat until vegetables soften for approximately 10-15 minutes.
- Add water and bring to boil over high heat for about 10 minutes.
- Add veal, tomato sauce and rosemary, cover and simmer over low heat for about 1 hour 30 minutes to 2 hours or until cubes are fork tender.
- Add parsley and lemon zest and continue to simmer for another 5 minutes.
Side dishes
Serve with flat bread or naan bread so that you can soak up that delicious sauce.