RECIPE

© Simon Watson

Veal Stew with Rosemary and Lemon

• Recipe by Daniela Seguso and Marika Seguso

• Make-Ahead

Ingredients

1. 3 tablespoons pure olive oil
2. 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
3. Salt and freshly ground pepper
4. 1 tablespoon unsalted butter
5. 2 celery ribs, finely chopped
6. 1 large onion, finely chopped
7. 1 large carrot, finely chopped
8. 2 cups dry white wine
9. 1 cup tomato sauce
10. 1 tablespoon coarsely chopped rosemary
11. 2 tablespoons chopped flat-leaf parsley
12. 1 teaspoon finely grated lemon zest
13. Baked Polenta with Parmesan, for serving

Directions

1. In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal. Pour off the oil. 
2. In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes. Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes. Add the tomato sauce, rosemary and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes. Stir in the parsley and lemon zest and season with salt and pepper. Spoon the Baked Polenta with Parmesan into bowls, top with the veal stew and serve.

Make Ahead

The stew can be refrigerated for up to 3 days.