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Milanese Veal Stew

beef - other, stews

1/2 cup all-purpose flour
3/4 teaspoon pepper
2 1/2 pounds boneless veal; cut in1-inch cubes
1/4 cup olive oil
1 cup dry white wine
3 cups chicken stock
6 stalks celery; chopped
4 carrots; chopped
4 cloves garlic; minced
2 small leeks (white, light green parts); chopped
2 small onions; chopped
1 can (28 oz) diced tomatoes
2 teaspoons Italian herb seasoning
2 teaspoons dried basil
2 teaspoons dried thyme
1/4 cup chopped fresh parsley
1 teaspoon finely grated lemon rind
2 tablespoons lemon juice
1 teaspoon salt

In plastic bag, toss flour with pepper; add veal, in batches, and shake to coat. In large Dutch oven, heat oil over high heat; brown veal, in batches, about 5 minutes. With slotted spoon, transfer to bowl. Drain any fat from pan; add wine end cook, scraping up any brown bits from bottom of pan, until reduced by half, about 4 minutes. Stir in chicken stock; cook for 5 minutes. Return veal and any accumulated juices to pan. Stir in celery, carrots, garlic, leeks, onions, tomatoes, Italian herb seasoning, basil and thyme. Cover and cook over medium-low heat, stirring occasionally, or cover and cook in 350°F oven, until veal is tender, about 1 hour. Stir in parsley, lemon rind and juice, and salt. (Make-ahead: Let cool for 30 minutes; refrigerate in shallow airtight container until cold. Refrigerate for up to 1 day or - Freeze for up to 2 weeks and thaw in refrigerator for 48 hours before reheating.)

Contributor: Canadian Living Magazine, November, 2001

Yield: 8 servings

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