Italian Veal Stew

Name: Italian Veal Stew
Cuisine: Europe, Italian
Ingredients: 2 pounds, boneless veal shoulder roast, trimmed and cut into 1-inch pieces; , Salt and ground black pepper; 3 tablespoons, olive oil; 2 , medium onions, cut into 1/2-inch dice; 2 , medium carrots, peeled and cut into 1/2-inch dice; 2 medium, celery ribs, cut into 1/2-inch dice; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons, unbleached all-purpose flour; 3/4 cup, dry white wine; 1 1/2 cups, low-sodium chicken broth; 1 (14.5-ounce) can, diced tomatoes, drained; 2 , bay leaves; 1 , large garlic clove, minced or pressed through a garlic press (about 1 1/2 teaspoons); 2 teaspoons, lemon zest, minced; 1/4 cup, fresh parsley leaves, minced

Main Courses
Europe
Italian
Meat
Beef
Stews

We wanted to create an osso buco-style stew using boneless veal stew meat.

SERVES 6

Why This Recipe Works

This is a members' feature.