Veal Stew With Artichokes And Potatoes Recipe
Ingredients
| 2 pounds boneless veal shoulder, cut into 2-inch pieces | ||
| 1 teasponsalt | ||
| Pepper | 1/2 Teaspoon | |
| Flour | 1/2 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| 1/2 cups Chicken Stock or reduced-sodium canned broth | ||
| 1 tablespoon fresh thyme leaves or 1 teaspoon dried | ||
| Red potatoes | 8 Small, peeled | |
| 1 10-ounce package frozen artichoke hearts, defrosted | ||
| Minced parsley | 2 Tablespoon | |
Directions
1. Trim excess fat from veal. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dust with flour; shake off excess. In a nonreactive Dutch oven, heat oil over medium-high heat. Add veal and cook, turning, 5 to 7 minutes, or until lightly browned on all sides.
Chef
