Veal Stew With Spring Greens

Name: Veal Stew With Spring Greens
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
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

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Recipe by threeovens

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.

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READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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

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