- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 2 pounds boneless veal shoulder, cut into 2-inch pieces
- Salt and freshly ground pepper
- 4 large shallots, coarsely chopped
- 1 ounce sliced prosciutto, minced
- 3/4 cup white wine, preferably Grüner Veltliner
- 5 cups chicken stock or canned low sodium broth
- 4 medium carrots, cut into 1-inch lengths
- 2 large thyme sprigs
- 1 pound white asparagus, peeled, or green asparagus
- 1/2 cup heavy cream
- In a large, enameled cast-iron casserole, melt the butter in the oil. Add half the veal, season with salt and pepper and cook over moderately high heat, turning, until browned on all sides; transfer to a plate. Repeat with the remaining meat.
- Add the shallots and prosciutto to the casserole and cook over moderate heat, stirring, until the shallots are softened, about 3 minutes. Add the wine and cook over high heat until reduced by half, about 4 minutes. Return the veal and any accumulated juices to the casserole. Add the stock, carrots and thyme. Bring to a boil, then simmer over low heat until the veal is very tender, about 1 1/2 hours.
- Cook the asparagus in a saucepan of boiling salted water until tender, about 8 minutes. Drain; cut into 2-inch lengths.
- Add the heavy cream to the casserole and simmer until slightly reduced and flavorful, about 5 minutes. Season with salt and pepper. Add the asparagus pieces, simmer 1 minute longer and serve.
The stew can be prepared through Step 2 and refrigerated for up to 2 days. Reheat gently before continuing with the recipe.
Mashed potatoes, buttered noodles or steamed rice.