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Tuscan Style Veal Stew

SERVINGS
Serves 6 to 8 Servings
RATE THIS RECIPE
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SERVINGS
Serves 6 to 8 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 3 pound boned veal shoulder
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon onion
  • 1/2 cup tomato puree
  • 1 cup dry white wine
  • 2 cup veal or beef stock
  • 2 clove garlic
  • 1 clove bay leaf
  • 1 teaspoon thyme leaves
  • 1 teaspoon salt and pepper
  • 12 teaspoon white boiling onions or cipollini onions
  • 1 bulb fennel
  • 1/4 cup italian parsley
  • 1/2 cup dry porcini mushrooms
Chocolate Bread Pudding with Warm Butterscotch Sauce
  • 3 pound boned veal shoulder
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon onion
  • 1/2 cup tomato puree
  • 1 cup dry white wine
  • 2 cup veal or beef stock
  • 2 clove garlic
  • 1 clove bay leaf
  • 1 teaspoon thyme leaves
  • 1 teaspoon salt and pepper
  • 12 teaspoon white boiling onions or cipollini onions
  • 1 bulb fennel
  • 1/4 cup italian parsley
  • 1/2 cup dry porcini mushrooms
  • 2 cup milk
  • 6 slice bread
  • 1/2 cup sugar
  • 1/2 cup cocoa
  • 2 cup egg yolks
  • 2 tablespoon butter
  • 1 teaspoon vanilla
  • 2 teaspoon egg whites
  • 1 cup sweet chocolate
Butterscotch Sauce
  • 3 pound boned veal shoulder
  • 3 tablespoon extra virgin olive oil
  • 1 tablespoon onion
  • 1/2 cup tomato puree
  • 1 cup dry white wine
  • 2 cup veal or beef stock
  • 2 clove garlic
  • 1 clove bay leaf
  • 1 teaspoon thyme leaves
  • 1 teaspoon salt and pepper
  • 12 teaspoon white boiling onions or cipollini onions
  • 1 bulb fennel
  • 1/4 cup italian parsley
  • 1/2 cup dry porcini mushrooms
  • 2 cup milk
  • 6 slice bread
  • 1/2 cup sugar
  • 1/2 cup cocoa
  • 2 cup egg yolks
  • 2 tablespoon butter
  • 1 teaspoon vanilla
  • 2 teaspoon egg whites
  • 1 cup sweet chocolate
  • 1 pound light brown sugar
  • 1 cup butter
  • 1 cup heavy cream
  • 3 tablespoon corn syrup

Preparation

Baking Directions:

Preheat oven to 325°.

Heat oil in heavy sauté pan or casserole with a cover that fits.

Add the pieces of veal and cook until lightly brown.

Add veal in small batches and when all the veal is cooked, add diced onion to veal and cook for 5 minutes, lower heat.

Stir in tomato puree and mix thoroughly.

Gradually pour in white wine, stock, reconstituted porcini mushrooms and its liquid (see optional ingredient, above).

Add garlic, bay leaf, and thyme, and season with salt and pepper to taste.

Cover skillet or casserole and transfer to oven for 30 minutes.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil until very hot, and cook onions until lightly brown and tender.

Remove onions and repeat process with fennel and then mushrooms.

Add onions, fennel and mushrooms to veal casserole and cook, covered, for an additional 30 minutes or until veal is fork tender.

The length of time will depend upon quality of the veal.

Just before serving, add fresh chopped parsley and stir.

Serve over soft polenta or mashed potatoes.

Chocolate Bread Pudding with Warm Butterscotch SauceServes 6Scald milk.

Remove from heat; add bread and beat until quite smooth.

Add sugar, cocoa, and egg yolks.

Beat until well blended.

Add butter and vanilla.

Fold in beaten egg whites and grated chocolate.

Pour into 8-inch square baking dish; set dish in a pan with about 1-inch of hot water.

Bake at 350° for 40 minutes, or until firm.

Top with whipped cream and warm butterscotch sauce.

Serve immediately.

Butterscotch SauceCombine all ingredients in a saucepan and bring to a boil.

Serve warm.

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