Lemon Herb Veal Stew Recipe
Summary
Preparation Time5 MinCooking Time8 Hr 0 Min
Ready In8 Hr 5 MinDifficulty LevelEasy
Health IndexAverageServings4
Ingredients
| 1 leek (white and pale green parts only), thinly sliced | ||
| Garlic | 3 Clove (5gm), pressed | |
| Tarragon | 1 Tablespoon | |
| 1/2 teaspoon each grated lemon peel, dry thyme, and ground white pepper | ||
| Dry sage | 1/4 Teaspoon | |
| 2 1/2 to 3 pounds boneless veal shoulder or leg, trimmed of fat and cut into 1-inch cubes | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Cornstarch | 1 Tablespoon | |
| Whipping cream | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Tarragon or sage sprigs; or chopped parsley | ||
| Thin lemon slices | ||
Directions
In a 3-quart or larger electric slow cooker, combine leek, garlic, dry tarragon, lemon peel, thyme, white pepper, and sage.
Coat veal cubes with flour, then add to cooker and pour in wine and lemon juice.
Cover and cook at low setting until veal is very tender when pierced (7 1/2 to 8 hours).
In a small bowl, mix cornstarch and cream; blend into stew.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
Season to taste with salt.
Garnish with tarragon sprigs and lemon slices.
Coat veal cubes with flour, then add to cooker and pour in wine and lemon juice.
Cover and cook at low setting until veal is very tender when pierced (7 1/2 to 8 hours).
In a small bowl, mix cornstarch and cream; blend into stew.
Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce is thickened (about 15 more minutes).
Season to taste with salt.
Garnish with tarragon sprigs and lemon slices.
Chef
