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Wine-Braised Veal with Rosemary

by Judith Finlayson

Wine-Braised Veal with Rosemary

 

Wine-Braised Veal with Rosemary, page 160, Veal, Entertaining

Serves 6

 

This is a delicious Italian-inspired stew that is both simple and elegant. Accompany with steamed broccoli or rapini.

 

           Medium to large (31?2 to 5 quart) slow cooker

 

1 tbsp clarified butter, beef tallow or lard (approx.)       15 mL?          

3 oz     pancetta or bacon, cut into 1?4-inch (0.5 cm) dice (see Tips) 90 g?  

2 lbs   stewing veal, cut into 1-inch (2.5 cm) cubes and patted dry   1 kg?  

3          leeks, white part only, cleaned and coarsely chopped            3?        

3          large carrots, peeled and diced   3

2          stalks celery, diced 2

2          cloves garlic, minced          2

11?2 tbsp chopped fresh rosemary leaves or dried rosemary, crumbled (see Tips) 22 mL

1?2 tsp            sea salt         2 mL

1?2 tsp            cracked black peppercorns           2 mL

1?2 cup           dry red wine (see Tips)      125 mL

1?2 cup           chicken stock           125 mL

            Fresh rosemary sprigs, optional

 

1.         In a skillet, heat clarified butter over medium heat for 30 seconds. Add pancetta and cook, stirring, until browned. Using a slotted spoon, transfer to a bowl and set aside.

2.         Add veal to pan, in batches, and cook, stirring, adding a bit more butter, if necessary, just until it begins to brown, about 4 minutes. Using a slotted spoon, transfer to slow cooker stoneware.

3.         Add leeks, carrots and celery to pan and cook, stirring, until softened, about 7 minutes. Add garlic, rosemary, sea salt, peppercorns and reserved pancetta and cook, stirring, for 1 minute. Add wine and stock and cook, stirring, until mixture thickens.

4.         Pour mixture over meat and stir to combine. Cover and cook on Low for 8 hours or on High for 4 hours, until meat is tender. Garnish with rosemary sprigs, if using, and serve.

 

  • Entertaining Worthy
  • Can Be Halved ?(see Tips)

 

Tips

If you are halving this recipe, be sure to use a small (approx. 11?2 to 3 quart) slow cooker.

Be aware that if you are using bacon in this recipe, the flavors will not be as pleasingly subtle.

If you are using fresh rosemary and prefer a more pronounced flavor, bury a whole sprig in the meat before adding the sauce. Remove before serving.

If you prefer, substitute an additional 1?2 cup (125 mL) chicken stock plus 1 tsp (5 mL) freshly squeezed lemon juice for the wine.

 

Make Ahead

This dish can be partially prepared before it is cooked. Complete Steps 1 and 3, refrigerating mixture for up to 2 days. When you’re ready to cook, place veal in slow cooker (don’t bother with browning) and continue with Step 4.

 

Find more delicious small appliance recipesby Judith Finalayson in her book, The 163 Best Paleo Slow Cooker Recipes.

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