Spring stew of veal


Spring stew of veal

2 servings

About 350- 400 g lean veal, cut into cubes

2 baby fennels, cut into quarters

1 small onion, roughly chopped

1 clove garlic, minced

Olive oil

150 ml chicken stock

150 ml white wine

1 tsp. Provençal herbs

Freshly ground black pepper

Juice and zest of ½ organic lemon

Chopped fresh herbs, such as thyme, parsley or basil

Warm 2 tbsp. olive oil in a heavy cast-iron frying pan over high heat. Fry the veal cubes in batches and remove from the pan to a plate with a slotted spoon.

Warm 1 tbsp. olive oil in a heavy sauté pan, such as Le Creuset. Sauté the fennel, onion, and garlic for about 10 minutes.

Preheat the oven to 200° C, roast.

Add the veal, wine, stock, and lemon juice to Le Creuset and bring to a boil. Transfer to oven and cook for 30 minutes, stirring once.

Serve the stew with cooked quinoa or new potatoes. Decorate with lemon zest and chopped herbs.


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