Hearty Stew

6 poundsveal shanks, cut crosswise into 1-inch-thick pieces
Kosher salt and freshly ground pepper
1/2 cupolive oil
1yellow onion, coarsely chopped
2carrots, peeled and diced
2stalks celery, chopped
2 clovesgarlic, minced
2 cupsdry red wine
1/4 cuptomato paste
4 cupsbeef stock
1 sprigfresh rosemary
2 sprigsfresh thyme
2 smallbay leaves
12 ouncescremini mushrooms, stems removed and quartered
8 ouncesbaby Yukon gold potatoes, halved
1/3 to 1/2 cupheavy cream
1 cupfrozen peas
coarsely chopped flat-leaf parsley, for garnish

Equipment List



Season the veal shanks with salt and pepper. In a heavy-bottomed pot over medium-high heat, warm the olive oil. Add the veal and brown on all sides, 7 to 8 minutes per side. Transfer to a plate.

Reduce the heat to medium, add the onion, carrots, celery and garlic, and sauté until the vegetables start to soften, about 5 minutes. Add the wine and deglaze the pan, stirring to scrape up the browned bits from the bottom of the pan. Increase the heat to high, add the tomato paste, beef stock, rosemary, thyme and bay leaf and bring to a boil. Reduce the heat to low, return the veal to the pan and add the mushrooms and potatoes. Cover and simmer, turning the veal occasionally, until tender, 1 1/2 to 2 hours. Transfer the veal to a bowl and cover with aluminum foil. Remove the rosemary, thyme & bay leaves and discard.

Remove the vegetables from the pan, increase the heat to high and cook until the liquid is reduced by half, about 20 minutes. Return the vegetables, add the cream, peas and veal to the pan and warm gently until heated through. Season with kosher salt and freshly ground pepper to taste. Sprinkle with the parsley and serve immediately.

Serves 6.

Page 1