Serves: 4
Total Calories: 418

2 tablespoons unsalted butter
2 1/2 pounds boneless veal stew meat, trimmed and cut into 1 1/2-inch pieces
salt and freshly ground black pepper
1 medium onion, finely chopped
2 tablespoons all-purpose flour
2 cups chicken broth or beef broth
1 bay leaf
3 sprigs fresh parsley
a few sprig fresh thyme
1 strip lemon zest (2-inch)
1/4 cup heavy cream

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer. Cook until browned on all sides, about 15 minutes. Transfer the browned meat to a dish. Repeat with the remaining veal. Sprinkle with salt and pepper.

2 Add the onion and cook 5 minutes more. Sprinkle with the flour. Raise the heat to medium-high and cook, stirring constantly, for 2 minutes or until the flour is browned.

3 Stir in the broth, scraping and blending in the browned bits at the bottom of the pan with a wooden spoon. Tie together the bay leaf, parsley, thyme, and lemon zest with kitchen string and add it to the liquid. Bring the liquid to a simmer and reduce the heat to low. Cover the pan and cook, stirring occasionally, until the meat is tender when pierced with a fork, about 1 1/2 hours.

4 Remove the herb bouquet. Stir in the cream. Simmer uncovered until thickened, about 5 minutes. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 418
Calories from Fat: 120

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