Ingredients

The following ingredients have 4 Servings
  • Olive oil
  • 3 onions, chopped
  • 3 cloves minced garlic
  • 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
  • 3 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 cup white wine
  • 3 tablespoons tomato paste
  • Juice of one lemon
  • 1 bay leaf
  • 1 teaspoon chopped fresh rosemary
  • Pinch thyme
  • Freshly ground black pepper
  • 1 package frozen artichoke hearts, defrosted
  • Grated lemon peel from one lemon
  • 1/2 cup chopped fresh parsley

Instruction

  • Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.
  • Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.
  • Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan. Add bay leaf, spices and tomato paste. Simmer for 5 minutes.
  • Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and simmer for another 50 minutes, stirring from time to time.
  • Add artichoke hearts and lemon peel and simmer 10 more minutes. Stir in parsley and serve.