This is a beautifully delicate dish but must be prepared using white veal. A side of plain white rice or home made spaetzle with a simple salad of greens completes the meal.
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Fine Food, For Foodies, Saucy, Slow Cooked/Braised, Spring, Sunday Dinner
If you cannot get white veal, the cooking time can almost be doubled and you may have to add more stock or water to finish the cooking. Taste as you go as the longer the veal cooks, the more concentrated the flavors. Add water instead of chicken stock to keep the salt in check.
Degree of Difficulty
2lbswhite veal1" cubes
1small Spanish onion
1-2smallcarrotpeeled and cut into 1" inch lengths
10-12sprigsfresh thymeleaves only or 1 tb of dried thyme
Finely dice small Spanish onion and peel and cut carrots into 1 inch pieces.
Melt butter over medium heat in a large sauté pan, add one table spoon of oil, chopped onions, thyme, bay leaves and white pepper.
Cover onions with lid and cook until onions are soft, about 3-4 minutes.
Add veal and carrots to onions and season with kosher salt.
Cook veal over medium high heat until the veal loses its pink color and juices have developed, 6-8 minutes. Do not brown the veal.
Add 1 cup of wine and bring to a boil. There should be enough liquid in the pan to just barely cover the veal. Add chicken stock if needed, cover with a lid and simmer for 1 to 1.5 hours or until the veal is tender.
When the veal is tender, mix 2 table spoons of flour with a 1/4 cup of water in a measuring cup; the consistency should be watery. Add the slurry (flour and water) to the veal.
Bring the mixture to a a fast simmer and gently stir until the sauce thickens. Add lemon juice to the thickened sauce, stir to combine and then remove from heat.