Saturday, January 21, 2012

Lemon Veal Stew

Yum. I mean, yum-yum-yum. Wonderful, lovely and rich is an accurate description.  The flavors are elaborate and unusual. If you are a seasoned foodie this is the dish for you. If you are drawn to simple cuisine, this would be the perfect dish to step out of your comfort zone. It requires quite a few ingredients and, while not complex, does entail prep work.

It would be the perfect thing to serve to guests on a cold Saturday night.

Lemon Veal Stew
21/2-3 Pounds Veal Stew Meat
1/3 Cup Rice Flower (You can use regular as well)
2 Teaspoons Salt
1 Tablespoon Ground Black Pepper
1 Red Onion Chopped into strips
4 Cloves Garlic chopped
1 Tablespoon Chopped fresh Tarragon (2 Tablespoons dried)
1 Tablespoon Chopped fresh Rosemary (2 Tablespoon dried)
6 Red Potatoes Chopped into cubes
Juice of 4 Lemons
1 (8 oz) Can Artichoke Hearts
1 Bag Wild Mushrooms (You can use 1lb Button as well)
4 Cups Dry White Wine

Coat veal cubes with flour. Heat olive oil on medium in large dutch oven and add veal, cook long enough to brown on 2 sides, not long enough to cook through. Do not over crowd, work in several batches. You might have to turn down your heat as you cook as your pot will heat up in the process.

Add all other ingredients,  to the crock pot. Add veal when you are done browning. Cook on High for 6 hours.
Perfect served with a spicy greens salad. I would like to say that is what we did, but no, it was Ceaser from a bag.

*I did not take very good pictures this time, so I am playing around in Picasa to see what affects I like best.

Prepping the Meat
Sorry Mark, you lost out on the wine this go-round! Good thing, it was AWESOME!

Happy Eating.

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