Veal Shoulder Stew

Recipe by ellie_
READY IN: 3hrs




  • Preheat oven to 350 degrees F.
  • Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
  • In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
  • Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
  • Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
  • Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
  • Bake covered for 1 1/2 hours.
  • Uncover and bake for 1 hour.
  • Discard bouquet garni.
  • Serve immediately.