This lemony stew has a delicious mix of spinach, sorrel, watercress, romaine and herbs.
3 tablespoons unsalted butter
1 tablespoon canola oil
3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 cup dry white wine
5 cups spinach leaves, chopped
5 cups sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped tarragon
1/4 cup finely chopped chives
1 cup crème fraîche
Steamed rice, for serving
Preheat the oven to 325°. In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper. Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes. Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraîche to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender. Transfer the stew to bowls and serve with rice.
Jean-Marc Roulot pairs it with a powerful Meursault.