Ingredients
- 2 tablespoons vegetable oil
- 1 6-pound boneless veal shoulder, cut into 8 equal chunks
- Kosher salt and freshly ground pepper
- 2 cups dry red wine
- 1 28-ounce can whole fire-roasted tomatoes, crushed
- 1 cup chicken stock
- 1 6-ounce can tomato paste
- 5 garlic cloves, smashed
- 3 bay leaves
- 3 3-inch rosemary sprigs
- 2 star anise pods
- 3 celery ribs, cut into 1/2-inch dice
- 2 carrots, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- 2 pounds fingerling potatoes, sliced crosswise 1/4 inch thick
- 2 teaspoons finely grated lemon zest
Description
Humanely Raised Veal Is Becoming More Widely Available At Top Butcher Shops. Butcher-chef Tia Harrison Recommends Choosing Veal Shoulder Or Rump Roast, Which Are More Economical Than Other Cuts Of Veal But Still Delicious. Harrison Likes To Braise Them; H
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