Directions:
- In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
- Coat veal cubes with flour, then add to slow cooker.
- Pour in wine and lemon juice.
- Cover and cook on low until veal is very tender when pierced (7-8 hours).
- In a small bowl, mix cornstarch and cream. Blend into stew.
- Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
- Season to taste with salt.
- Garnish with fresh tarragon and lemon slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.49 Kcal (1204 kJ) | ||
| Calories from fat | 109.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.16g | 19% | |
|---|---|---|---|
| Cholesterol | 131.99mg | 44% | |
| Sodium | 133.1mg | 6% | |
| Potassium | 557.72mg | 12% | |
| Total Carbs | 8.32g | 3% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 0.49g | 2% | |
| Protein | 30.57g | 61% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 2mg | 11% | |
| Calcium | 42.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 137.91 Kcal (577 kJ) | ||
| Calories from fat | 52.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 19% | |
|---|---|---|---|
| Cholesterol | 63.32mg | 44% | |
| Sodium | 63.85mg | 6% | |
| Potassium | 267.54mg | 12% | |
| Total Carbs | 3.99g | 3% | |
| Sugars | 0.44g | 4% | |
| Dietary Fiber | 0.24g | 2% | |
| Protein | 14.67g | 61% | |
| Vitamin C | 2.3mg | 8% | |
| Iron | 1mg | 11% | |
| Calcium | 20.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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