Italian Veal Stew With Rosemary

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This very tasty spezzatino (stew) is from the north east area of Italy. It’s quite simple to prepare and is braised in the oven. Traditionally it’s served with polenta. ** I have served the stew as a second course, preceeded by a pasta first course but it would also be lovely served with some veggies and good, crusty Italian bread. An Italian dry red wine or a Cabernet Franc or Merlot would be a perfect accompaniment.

Makes 6 Servings

6 Tbsp. EVO
4 ½ oz. pancetta, finely chopped
3 large shallots, peeled & cut in half
2 large carrots, peeled, cut in half & then into 1” pieces
2 large celery stalks, cut into 1” pieces
3 ½ lbs. veal stew meat, cut into 1 ½” pieces
Unbleached flour
1 cup + 2 Tbsp. dry red wine
2 medium bay leaves
2 ¼ tsp. chopped fresh rosemary or ½ tsp. dried
12 oz. beef stock** or tinned low salt/no salt beef broth
12 oz. chicken stock** or tinned low salt/no salt chicken broth

Garnish: Chopped fresh rosemary (opt.)

Preheat the oven to 325 F.

Place the shallots, carrots & celery into a food processor & chop until finely chopped, approximately 1/16” pieces, being careful not to over process to the point of a puree.

Heat 3 Tbsp. EVO in heavy large, deep skillet over medium heat. Add the chopped pancetta & chopped veggies; sauté until veggies are tender, about 8 to 10 minutes. Using a slotted spoon, transfer to a large bowl (do not clean pan). Add 1 – 2 Tbsp. EVO to the pan & heat until hot. Place ½ cup flour, 1 tsp. salt & ¼ tsp. freshly ground black pepper into a plastic bag; dry the veal cubes with paper towels, then put a few pieces of veal at a time in the bag; place into the pan with the hot oil; continuing to coat more veal to fill the pan, making sure you don’t overcrowd the meat as it will not brown properly. You will probably need to do the veal in 2 batches. As the veal is browned, remove to the bowl with the sautéed veggies.

Add the wine, bay leaves & chopped rosemary to the pot; boil 5 – 10 minutes to allow wine to evaporate slightly. Return the veggies & the veal to the pan. Add both stocks; bring to a boil. Reduce heat; cover and place in the preheated oven until meat is tender; approximately 1 hr. + 30 to 45 minutes, stirring halfway through cooking. Remove from the oven; if the stew requires a bit more thickening, stir together 1 Tbsp. potato starch & 2 Tbsp. cold water. Place over medium heat & add a little of the mixture at a time stirring until the consistency you want; season with salt & freshly ground black pepper to taste. Sprinkle with additional chopped fresh rosemary if desired.

**If you would like to make the polenta to accompany the stew, please go to Creamy Polenta.

**If you would like to make your own stock, please go to Making Stock.

Phyllis Signature

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