Veal & Artichoke Stew Tarifi

Malzemeler

• 2 Pounds Shoulder Of Veal, Trimmed And Cut Into 1 Inch Cubes, 1/3 Cup Flour Seasoned With Salt & Pepper, 4 Tablespoons Olive Oil, 1 Medium Onion, Finely Chopped, 2 Cloves Garlic, Minced, 1 Cup Hearty Dry Red Wine, 1 (14 ounce) Can Chopped Tomatoes, 1 Tablespoon Tomato Paste, 1/2 to 1 Cup Beef Stock (As Needed), 6 Medium Artichokes, 1 Lemon, Salt & Pepper, 1/4 Cup Fresh Chopped Parsley. Gremolata Topping: 1 Large Garlic Clove, Peeled, 1/4 Cup Fresh Parsley, 1 1/2 Tablespoon Lemon Zest

Hazırlanışı

1. Clean the artichokes by removing the tough outer leaves and stem, ensuring a flat bottom to enable them to sit upright in a pot. Cut off about 1/3 from the top, and remove the prickly choke from inside. Cut each of the artichokes into 6 pieces and place the cleaned artichoke immediately in a bowl of water with a little lemon juice to prevent discoloration, drain just before using. For the topping, chop together the garlic, parsley and lemon zest until fine, then cover and set aside until ready to use. Sprinkle the veal cubes with flour. Heat the oil in a large heavy bottom saucepan. Add the veal cubes, and sauté until lightly browned all over. Add in the onions, and continue cooking until they are lightly browned as well. Add the garlic and cook just another minute or two. Add the red wine, and cook until it has evaporated by at least half. Add the tomatoes, artichokes, tomato paste, parsley and 1/2 cup of broth, and mix well. Season with salt and pepper. Cover the pot, and simmer over low heat for 2 1/2 to 3 hours. Add additional broth during the cooking period if it seems to be drying out. Serve hot, over a scoop of polenta, or alongside mashed potatoes, then sprinkle with a little gremolata on top.

Paylaş