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Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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°.

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  • 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°.

  • 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.

  • 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.

  • 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.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for up to three days.

Suggested Pairing

This rich, sweet stew would do well with a medium-bodied red, especially a Beaujolais with hints of spice and cherries.