Veal stew

Veal Stew

1/4 cup olive oil 
2 leeks, washed and finely sliced
1 large carrot, diced
2 celery stalks, diced
1 parsnip, diced
1 pound boneless veal shank, cut into cubes
1 tablespoon chicken consommé powder(or one cube )
1/2 teaspoon pepper 
1 cup white wine
1 cup warm water with 1 teaspoon saffron 
1 large zucchini, diced
1 cup cilantro or parsley, finely chopped 

In a large pot warm oil over medium heat, then add leeks and sauté leeks until golden. 
Add carrot, celery and parsnip and sauté for five minutes. 
Add veal and consommé and continue to sauté for three minutes. 
Add wine and saffron water, then cover pot. 
Reduce heat slightly and simmer for 30 minutes. Add zucchini and cilantro or parsley. Add more water if needed. 
Simmer on a low flame for an hour or until veal is tender.

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