© Cedric Angeles
Active Time
45 MIN
Total Time
3 HR 15 MIN
Yield
Serves : 8

Humanely raised veal is becoming more widely available at top butcher shops. Butcher-chef Tia Harrison recommends choosing veal shoulder or rump roast, which are more economical than other cuts of veal but still delicious. Harrison likes to braise them; here, canned fire-roasted tomatoes give the dish a smoky flavor.    More Veal Recipes  

How to Make It

Step 1    

In a large enameled cast-iron casserole, heat the vegetable oil until shimmering. Season the veal with salt and pepper. Add 4 pieces of the veal to the casserole and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned veal to a large plate and repeat with the remaining 4 pieces.

Step 2    

Add the red wine to the casserole and bring to a boil, scraping up the browned bits from the bottom. Return the veal and any accumulated juices to the casserole. Add the fire-roasted tomatoes, chicken stock, tomato paste, garlic, bay leaves, rosemary, star anise, celery, carrots and onion and bring to a simmer. Cover and cook over moderately low heat until the veal is tender, about 2 hours.

Step 3    

Add the potatoes to the casserole, cover and cook until tender, about 30 minutes. Season the stew with salt and pepper.

Step 4    

Discard the bay leaves, rosemary sprigs and star anise. Transfer the veal to large shallow bowls. Spoon the potatoes and sauce over the veal, sprinkle with lemon zest and serve.

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