Smoky Tomato-braised Veal Shoulder With Potatoes

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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