WINE-BRAISED VEAL WITH ROSEMARY
This is an elegant, simple, delicious meal. The flavours are wonderfully subtle. What could be better?
1 Tbsp Olive Oil (15mL)
3 oz. Pancetta diced to 1/4" (90g)
2 lbs Stewing Veal, cut into 1" cubes (1Kg)
3 Leeks, white part only, coarsely chopped (3)
30 Baby carrots cut in half (30)
2 Celery stalks, diced (2)
2 Garlic cloves, minced (2)
1.5 Tbsp Fresh Rosemary Leaves, chopped (1.5T)
1 tsp Salt (5mL)
1/2 tsp Freshly ground pepper (2mL)
2 Tbsp All Purpose Flour (25mL)
1/2 C Dry Red Wine (125mL)
1/2 C Condensed Chicken Broth, undiluted (125mL)
In a skillet, heat oil over medium heat. Add pancetta and cook, stirring until browned. Use slotted spoon to transfer to slow cooker stoneware.
Add veal to pan in batches. Cook, stirring until batch begins to brown. Use slotted spoon to transfer to slow cooker. Continue cooking in batches until all veal is browned.
Add leaks, carrots and celery to pan and cook, stir until softened. Add rosemary, garlic, salt, pepper and cook for 1 minute. Sprinkle flour over mixture and cook for 1 more minute. Add wine and chicken broth and stir until mixture thickens.
Pour thickened mixture over meat in slow cooker. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. Serve with Polenta, mashed potatoes or crusty bread.
The best part of this recipe, over the years the kids have decided to help out! Here is the process:
Enjoy your day!
















