I can’t remember anymore where I originally found this recipe…I think it might have been an ancient issue of Bon Appetit or Food and Wine. Either way, this one still makes it on my list of favorites, and I usually like to make it right around this time of year, when the weather starts to change. This dish is not too heavy, but still comforting – and has a wonderful brightness due to the lemon juice and zest. I like to serve it over risotto, but it would also be delicious over buttered noodles or rice.
4-5 Tbsp olive oil, divided
2 yellow onions, chopped
2 lb veal stew meat, cut into 1 1/2″ cubes
1/4 cup flour
salt & pepper
2 1/2 cups low-sodium chicken broth
1 1/2 Tbsp lemon zest
1/3 cup fresh lemon juice
2 bay leaves
3/4 lb carrots, peeled and sliced 1/4″ thick
1/2 cup half and half
1/4 cup fresh mint, chopped
Heat 2 Tbsp olive oil in a dutch oven or large pot over medium heat. When hot, add the chopped onions and saute until softened but not browned. Remove the onions to a bowl and set aside. Put the flour in a ziploc bag and season with salt and pepper. Add the veal pieces and shake to coat uniformly. Heat an additional 2 Tbsp oil in the pot over medium high heat, and when hot, brown the veal in batches, each in a single layer (add a bit more oil if needed between batches). Remove the veal to a bowl when browned on all sides to make room for the next batch. When all browned, put all the veal back in the pot and add the chicken broth, lemon zest, lemon juice and bay leaf. Bring to a simmer, then reduce heat to low, cover, and simmer for one hour. Add the previously cooked onions, the carrots, and half and half, and mix well. Cover and cook an additional 30 minutes until the carrots are tender. Remove the meat and veggies with a slotted spoon to a bowl, raise the heat to medium high, and cook until the sauce is reduced by half. Taste and adjust the seasonings by adding aalt and pepper to taste. Add the meat and veggies back to the pot, stir in the mint. Heat until the meat is warmed through, and serve immediately over rice, risotto or noodles.