Braised Veal with Aromatic Vegetables
(Brasato di Vitello con Verdure Aromatiche)
Ingredients:
1 and 1/2 lbs boneless veal shoulder, cut into 3/4-inch cubes
2 tablespoons (1/4 stick) butter
1 small fennel bulb, thinly sliced; 2 tablespoons chopped fronds reserved
8 ounces baby carrots
1 medium onion, halved lengthwise, thinly sliced
2 and 1/4 cups plus 1 tablespoon chicken broth
2 teaspoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Directions:
Sprinkle veal with salt and pepper.
Melt butter in heavy large pot over medium-high heat.
Add veal; saute until brown on all sides, about 5 minutes.
Reduce heat to medium.
Add sliced fennel bulb, carrots, and onion; saute 5 minutes.
Add 2 and 1/4 cups broth; bring to simmer.
Cover pot; reduce heat to medium-low.
Simmer until veal and vegetables are tender, about 20 minutes.
Mix cornstarch and remaining 1 tablespoon broth in bowl; add to stew.
Increase heat; bring to boil, stirring often.
Reduce heat to medium.
Add lemon juice and peel; simmer 2 minutes.
Stir in fennel fronds.
Serve hot. Serves 6.