Tuscan Rose Veal Stew with Rosemary & Lemon Recipe

Author: Farmer Kelley

INGREDIENTS

• 2 lbs Howling Flats Farm Rose Veal Stew Beef

• 2 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 carrots, sliced

• 2 celery stalks, sliced

• 1 tbsp tomato paste

• 3/4 cup dry white wine

• 1 1/2 cups veal or chicken stock

• 1 tbsp fresh rosemary, finely chopped

• 1 bay leaf

• 1 strip lemon zest

• 1 tbsp fresh lemon juice

• 1 tbsp butter, optional

• Salt, to taste

• Black pepper, to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Pat the rose veal dry with paper towels and season with salt and black pepper.

2. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the veal in batches so it gets good color without overcrowding the pan. Transfer the browned veal to a plate.

3. Reduce the heat to medium. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Add the garlic and cook for 30 seconds more.

4. Stir in the tomato paste and cook for 1 minute, letting it deepen slightly in color.

5. Pour in the white wine and scrape the bottom of the pot to lift any browned bits. Let it simmer for 2 to 3 minutes.

6. Return the veal to the pot. Add the stock, chopped rosemary, bay leaf, and strip of lemon zest. Stir gently.

7. Bring to a gentle simmer, then cover and cook on low for about 1 1/2 to 2 hours, or until the veal is tender. Stir now and then as it cooks.

8. Once the veal is tender, remove the bay leaf and lemon zest. Stir in the lemon juice. Add the butter if using for a softer, richer finish.

9. Taste and adjust with more salt and black pepper as needed. Finish with chopped parsley before serving.