Veal Stew with Rosemary and Lemon and Baked Polenta with Parmesan

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This luscious veal stew is simmered with white wine and rosemary until the meat is incredibly tender. Lemon zest and parsley give it a bright finish. Spoon it over a rich and creamy baked polenta.

Veal Stew with Rosemary and Lemon
Photo: © Simon Watson
Active Time:
1 hrs 10 mins
Total Time:
2 hrs 20 mins
Yield:
6

Ingredients

Baked Polenta with Parmesan

  • 2 quarts water

  • 2 teaspoons kosher salt, plus more for seasoning

  • 2 1/2 cups stone-ground cornmeal

  • 6 tablespoons unsalted butter

  • 1/2 cup freshly grated Parmesan cheese, plus more for serving

  • Freshly ground black pepper

Veal Stew

  • 3 tablespoons pure olive oil

  • 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces

  • Kosher salt

  • Freshly ground black pepper

  • 1 tablespoon unsalted butter

  • 2 celery ribs, finely chopped

  • 1 large onion, finely chopped

  • 1 large carrot, finely chopped

  • 2 cups dry white wine

  • 1 cup tomato sauce

  • 1 tablespoon coarsely chopped rosemary

  • 2 tablespoons chopped flat-leaf parsley

  • 1 teaspoon finely grated lemon zest

Directions

Make the Polenta

  1. Preheat the oven to 450°F. In a medium ovenproof saucepan, bring the water to a boil over high heat. Add 2 teaspoons of salt and reduce to a gentle simmer. Slowly whisk in the cornmeal until smooth and bring to a simmer, whisking constantly, over low heat; cover and transfer to the oven. Bake for 1 hour and 30 minutes, stirring vigorously every 15 minutes, until thick and no longer gritty. Stir in the butter and 1/2 cup of Parmesan cheese, season with salt and pepper.

Make the Stew

  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.

  3. Spoon the polenta into bowls, top with the veal stew and serve with more Parmesan.

Make Ahead

The stew can be refrigerated for up to 3 days.

Suggested Pairing

The acidity of the tomatoes and lemon zest point to a red with acidity and texture. Try a fruity Valpolicella.

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