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Veal Stew Gremolata

1 one-pound lean veal shoulder
3/4 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1 clove garlic -- crushed
1 teaspoon vegetable oil
1/2 cup dry red wine or beef broth
1 tablespoon chopped fresh or
1 teaspoon dried basil
1/4 teaspoon salt
1 can tomato puree -- (15 ounces)
1 large bell pepper -- cut into wedges
8 ounces fresh mushrooms -- cut in half

3 tablespoons finely chopped fresh parsley
1 teaspoon grated lemon peel
1 teaspoon finely chopped garlic

Trim fat from veal shoulder. Cut veal into 1-inch pieces. Cook veal, onion, carrot, celery and garlic in oil in Dutch oven over medium-high heat 3 to 4 minutes, stirring occasionally, until veal is brown. Stir in remaining ingredients except Gremolata. Heat to boiling; reduce heat to low. Cover and cook 50 to 60 minutes, stirring occasionally, until veal is tender. Stir in Gremolata just before serving. 4 SERVINGS (ABOUT 1-1/4 CUPS EACH).

Mix all ingredients.

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