Veal Stew With Spring Greens

Submitted by LucyS-D

"This stew is made with relatively inexpensive veal shoulder, browned on the stove top. Then it's mixed with several greens and braised in the oven. Serve with steamed white rice."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 6

ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon oil
• 3 lbs veal shoulder, cut into 1 1/2 inch cubes
• salt & freshly ground black pepper
• 1 cup dry white wine
• 5 cups fresh spinach, chopped
• 5 cups fresh sorrel, chopped
• 1 head romaine lettuce, chopped
• 1 bunch watercress, chopped
• 1 leek, finely chopped
• 1⁄4 cup fresh parsley, finely chopped
• 1⁄4 cup fresh tarragon, finely chopped
• 1⁄4 cup fresh chives, finely chopped
• 1 cup creme fraiche or 1 cup sour cream

directions

1. Preheat oven to 325 degrees F.
2. In a large oven safe casserole, melt butter and oil over medium high heat.
3. Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
4. Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
5. Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
6. Return casserole to oven until greens wilt, about 30 minutes more.
7. Serve with steamed white rice.