This lemony stew has a delicious mix of spinach, sorrel, watercress, romaine and herbs. Slideshow:  More Veal Recipes 

Alix de Montille
Jean-Marc Roulot
April 2010

Gallery

© Tina Rupp

Recipe Summary

active:
1 hr
total:
2 hrs 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Jean-Marc Roulot pairs it with a powerful Meursault.