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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 12 |
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This is very good served over noodles. Recipe source: Bon Appetit (January 1986) Ingredients:
4 lbs veal shoulder, cut into cubes |
1/4 cup flour |
2 teaspoons salt |
pepper |
1/4 cup butter |
1/3 cup olive oil or 1/3 cup other vegetable oil |
1 stalk celery, cut into 3 inch pieces |
1 parsley sprig |
1 sprig thyme |
1 rosemary sprig |
1 bay leaf |
4 cups tomatoes, peeled,seeded and chopped or 1 (32 ounce) can chopped tomatoes |
1 onion, chopped |
3 cloves garlic, minced |
1 teaspoon saffron thread, crushed |
2 cups beef broth, heated |
1 cup white wine |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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).
4. 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.
5. Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
6. 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.
7. Bake covered for 1 1/2 hours.
8. Uncover and bake for 1 hour.
9. Discard bouquet garni.
10. Serve immediately.
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