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

  1. 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.
  2. In the same pot, melt butter. Add celery, onion and carrots and cook on low heat until vegetables soften for approximately 10-15 minutes.
  3. Add water and bring to boil over high heat for about 10 minutes.
  4. 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.
  5. 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.

Tips and Tricks


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