Tip : 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.
Ingredients
Veal
- 2 lbs white veal 1" cubes
- 1 small Spanish onion
- 1-2 small carrot peeled and cut into 1" inch lengths
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1/2 tsp white pepper
- 10-12 sprigs fresh thyme leaves only or 1 tb of dried thyme
- 2 bay leaves
Sauce
- 1 cup white wine
- 1 cup chicken stock
- 1 lemon juice of 1/2 lemon
- 2 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup heavy cream
- kosher salt to taste
Side
- 1 recipe Spaetzle
Instructions
- Gather ingredients before starting recipe.
- Finely dice 1 small Spanish onion and peel and cut 1-2 small carrot into 1 inch pieces.
- Melt 3 tbsp unsalted butter over medium heat in a large sauté pan, add 1 tbsp olive oil, chopped onions, 10-12 sprigs fresh thyme, 2 bay leaves and 1/2 tsp white pepper.
- Cover onions with lid and cook until onions are soft, about 3-4 minutes.
- Add 2 lbs white veal cut into 1" cubes and 1-2 small carrotto 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 white wine and bring to a boil. There should be enough liquid in the pan to just barely cover the veal. Add 1 cup chicken stock if needed, cover with a lid and simmer for 1 to 1.5 hours or until the veal is tender.
Finishing
- When the veal is tender, mix 2 tbsp all-purpose flour and 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 1 lemon juice of 1/2 lemon to the thickened sauce, stir to combine and then remove from heat.
- Add 1/2 cup heavy cream and stir to combine well.