Italian Veal Stew | America's Test Kitchen

Name: Italian Veal Stew | America's Test Kitchen
Ingredients: 2 pounds boneless veal shoulder roast, trimmed and cut into 1-inch pieces; Salt and ground black pepper; 3 tablespoons olive oil; 2 medium onions, cut into 1/2-inch dice; 2 medium carrots, peeled and cut into 1/2-inch dice; 2 medium celery ribs, cut into 1/2-inch dice; 6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons unbleached all-purpose flour; 3/4 cup dry white wine; 1 1/2 cups low-sodium chicken broth; 1 (14.5-ounce) can diced tomatoes, drained; 2 bay leaves; 1 large garlic clove, minced or pressed through a garlic press (about 1 1/2 teaspoons); 2 teaspoons lemon zest, minced; 1/4 cup fresh parsley leaves, minced

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We wanted to create an osso buco-style stew using boneless veal stew meat.

Keywords

Italian
Europe
Meat
Main Courses
Stews
Beef

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Ingredients

2 pounds boneless veal shoulder roast, trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions, cut into 1/2-inch dice
2 medium carrots, peeled and cut into 1/2-inch dice
2 medium celery ribs, cut into 1/2-inch dice
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, drained
2 bay leaves
1 large garlic clove, minced or pressed through a garlic press (about 1 1/2 teaspoons)
2 teaspoons lemon zest, minced
1/4 cup fresh parsley leaves, minced