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Ingredients

1. 2 tablespoons vegetable oil
2. One 6-pound boneless veal shoulder, cut into 8 equal chunks
3. Kosher salt and freshly ground pepper
4. 2 cups dry red wine
5. One 28-ounce can whole fire-roasted tomatoes, crushed
6. 1 cup chicken stock
7. One 6-ounce can tomato paste
8. 5 garlic cloves, smashed
9. 3 bay leaves
10. Three 3-inch rosemary sprigs
11. 2 star anise pods
12. 3 celery ribs, cut into 1/2-inch dice
13. 2 carrots, cut into 1/2-inch dice
14. 1 onion, cut into 1/2-inch dice
15. 2 pounds fingerling potatoes, sliced crosswise 1/4 inch thick
16. 2 teaspoons finely grated lemon zest

Description

Food & Wine