Active Time
N/A
Total Time
N/A
Yield
Serves : 6

How to Make It

Step 1    

Preheat the broiler. Set the veal breast on a baking sheet and season with salt and pepper. Broil 4 inches from the heat for about 4 minutes per side, or until well browned. Reduce the oven temperature to 300°.

Step 2    

Transfer the veal to a large enameled cast-iron casserole. Add the garlic, carrots, thyme, onions, stock and tomatoes and season with salt and pepper. Cover and braise for 3 hours, or until the meat is very tender. Transfer the veal to a large, shallow baking dish and cover with foil; reserve the braising liquid. Raise the oven temperature to 450°.

Step 3    

Spread the squash on a large rimmed baking sheet, drizzle with the oil and season with salt and pepper. Roast the squash for 15 minutes, or until lightly browned and just tender.

Step 4    

Meanwhile, add the chickpeas to the braising liquid and bring to a boil. Cover and simmer over low heat for 5 minutes. Add the kale and simmer until crisp-tender, about 3 minutes. Gently stir in the squash and simmer for 1 minute longer. Remove the thyme sprigs and season with salt and pepper.

Step 5    

Reheat the veal in the oven if necessary and transfer to a cutting board, then carve across the grain into 1/2-inch-thick slices. Arrange the veal on a large deep platter, top with the vegetable stew and serve.

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