Recipe by AmandaInOz
From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).
Top Review by The Flying Chef
Excellent!!! Another winner Amanda I made as is except for browning the meat first for colour and adding 4 bacon rashers and also thickened with gravy granules instead of cornstarch. As I did not want to serve this with pasta, rice or potato. I added extra veg being carrot, pumpkin, parsnip and snow peas. I did add more cream and half cup of water as with the extra veg I needed more liquid. I will say the flavour was very good without gravy, up until I had to add extra liquid to cook the veg which was not the original intention of this dish. It was gorgeous my hubby must have had three helpings and just kept saying remove the bowl or I will eat it all. He even went for the bread to mop up the rest of the sauce. A fantastic recipe and a huge thumbs up one of the nicest stews we have enjoyed in a long while.
- 1 leek, thinly sliced (white and pale green parts only)
- 3 garlic cloves, pressed
- 1 tablespoon dried tarragon
- 1⁄2 teaspoon lemon zest
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon dried sage
- 2 1⁄2-3 lbs veal, trimmed of fat, cubed
- 1⁄3 cup all-purpose flour
- 3⁄4 cup dry white wine
- 1⁄4 cup lemon juice
- 1 tablespoon cornstarch
- 1⁄4 cup whipping cream
Directions See How It's Made
- In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
- Coat veal cubes with flour, then add to slow cooker.
- Pour in wine and lemon juice.
- Cover and cook on low until veal is very tender when pierced (7-8 hours).
- In a small bowl, mix cornstarch and cream. Blend into stew.
- Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
- Season to taste with salt.
- Garnish with fresh tarragon and lemon slices.