Milanese Veal Stew

By The Canadian Living Test Kitchen

57 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per serving, about:	-
cal	354354 cal
pro	32 g32g pro
total fat	15 g15g total fat
sat. fat	4 g4g sat. fat
carb	21 g21g carb
fibre	4 g4g fibre
chol	128 mg128mg chol
sodium	932 mg932mg sodium
% RDI:	-
calcium	1111 calcium
iron	2727 iron
vit A	9999 vit A
vit C	3030 vit C
folate	2323 folate

Sandra Proulx and Tracy Zambonin teamed up to open their personal-chef business, Cooks On The Run in Stittsville, Ont., after graduating from a culinary arts program last year. They have a knack for polishing up hearty dishes like this Italian stew. "This is a big hit with the young families we work with," says Proulx. "The kids like it because the meat and vegetables are in easy-to-manage pieces, while the grown-ups find it slightly sophisticated." Serve the stew with egg noodles to sop up the rich sauce; they cook in less time than it takes to reheat the stew.

Ingredients

1/2 cup all-purpose flour 1/2 1/2cup cupall-purpose flour
3/4 tsp pepper 3/4 3/4tsp tsppepper
2-1/2 lb boneless veal cubes 2-1/2 2-1/2lb lbboneless veal cubes
1/4 cup olive oil 1/4 1/4cup cupolive oil
1 cup dry white wine 1 1cup cupdry white wine
3 cups chicken stock 3 3cups cupschicken stock
4 cloves of garlic , minced4 4clove garliccloves of garlic, minced
6 stalks celery , chopped6 6stalks stalkscelery, chopped
4 carrots , chopped4 4carrotcarrots, chopped
2 small leeks , chopped2 2small leekleeks, chopped
2 small onions , chopped2 2small oniononions, chopped
1 can (28 oz/796 mL) diced tomatoes 1 1can (28 oz/796 mL) can (28 oz/796 mL)diced tomatoes
2 tsp dried basil 2 2tsp tspdried basil
2 tsp dried thyme 2 2tsp tspdried thyme
2 tsp Italian herb seasoning 2 2tsp tspItalian herb seasoning
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 tsp salt 1 1tsp tspsalt
1 tsp finely grated lemon rind 1 1tsp tspfinely grated lemon rind
2 tbsp lemon juice 2 2tbsp tbsplemon juice

Preparation

In plastic bag, toss flour with pepper; add veal and shake to coat. In Dutch oven, heat oil over high heat; brown veal, in batches, about 5 minutes. Transfer to bowl with slotted spoon.

Add wine to pan; cook, scraping up brown bits from bottom of pan, for 4 minutes or until reduced by half.

Add stock; simmer for 5 minutes.

Add garlic, celery, carrots, leeks, onions, tomatoes, basil, thyme, Italian seasoning and veal. Reduce heat to medium-low; cover and cook, stirring occasionally, for about 1 hour or until veal is tender.

Stir in parsley, salt, lemon rind and lemon juice. (Make-ahead: Let cool. Freeze in airtight containers for up to 2 weeks. Thaw in refrigerator for 48 hours or in microwave for 1 hour, breaking up chunks. Reheat in saucepan over medium heat, covered and stirring occasionally, for 30 minutes. Or microwave at Medium-High/70% for 10 minutes, stirring twice.)

Additional information :

Other Methods
Slow-Cooker Milanese Veal Stew: Follow first 2 paragraphs as directed; transfer to slow-cooker. Cover and cook on Low until veal is tender, 6 to 7 hours. Stir in parsley, lemon rind and juice, and salt.

Pressure-Cooker Milanese Veal Stew: Using pressure cooker instead of Dutch oven, follow first 2 paragraphs as directed. Secure lid; bring to High pressure over high heat. Reduce heat to maintain High pressure; cook for 6 minutes. Remove from heat; let pressure release completely, about 10 minutes. Stir in parsley, lemon rind and juice, and salt.