Liturgical Year : Recipes : Ragout of Veal

Catholic Recipe: Ragout of Veal

INGREDIENTS

3 pounds shinbone veal, cut in 1 /2-inch pieces
flour
2 large onions, chopped
2 tablespoons oil
2 tablespoons butter
4 carrots, chopped
1 stalk celery, chopped
1 cup white wine
2 tablespoons tomato paste
water to cover
salt, pepper to taste
1/4 teaspoon thyme
1 bay leaf
finely chopped parsley
1 garlic clove, chopped
grated rind of 1 lemon

Details

Serves: 4-6

Prep Time: 3 1/2 hours

Difficulty: ★★☆☆

Cost: ★★★☆

For Ages: 15+

Origin: Italy

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Food Categories (2)

Feasts (0)

Also Called: Ossobuco al Pomidoro

DIRECTIONS

Roll veal pieces in seasoned flour. Sauté onions in oil and hot butter in large skillet 10 minutes. Add carrots, celery, meat; brown. Pour in wine, tomato paste, enough water to cover. Add seasoning, herbs, garlic. Cover. Simmer for 3 hours, adding water if necessary. Before serving, remove meat from pan; keep warm. Puree gravy and vegetables in blender. Heat. Pour over meat on serving platter. Sprinkle with grated lemon rind. Yield, 4-6 servings