Saturday, February 25, 2012

Veal Stew with Sage, White Wine, and Cream

This may not be a quick recipe, but it is simple. Despite the simplicity, the flavours of the dish shine for a rich, satisfying meal with very little effort.

Veal Stew with Sage, White Wine, and Cream (from Essentials of Classic Italian Cooking)

1 tbsp vegetable oil
1 1/2 tbsp butter
680g boned veal shoulder or shank, cut into 1 1/2" cubes
flour, spread on plate
2 tbsp chopped onion
18 dried sage leaves
2/3 cup dry white wine
salt and pepper
1/3 cup heavy whipping cream

1. Put oil and butter in pan and turn on heat to high. When foam subsides, turn veal cubes in flour and put in pan.
2. Cook meat until all sides are deeply browned. Transfer to plate using slotted spoon.
3. Turn heat down to medium, add chopped onion and sage leaves. Cook until onion is pale gold.
4. Return meat to pan, add wine, and bring to simmer, scraping pan.
5. Adjust heat to a gentle simmer, add salt and pepper, and cover pan. Cook for 45 minutes, turning and basting meat occasionally.
6. Add heavy cream and turn meat to coat. Cover, reduce heat to low, and cook for another 30 minutes or until veal is very tender.

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