Veal Stew with Spring Greens
Veal Stew with Spring Greens might be just the main course you are searching for. This recipe covers 46% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 51g of protein, 32g of fat, and If you have leek, butter, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 15 minutes. It will be a hit at your Autumn event. It is a good option if you're following a gluten free diet.
Instructions
In a large enameled cast-iron casserole, melt the butter in the oil. Season the veal with salt and pepper.
Add it to the casserole and cook over high heat, turning occasionally, until browned, 12 minutes.
Add the wine, cover with a sheet of parchment paper and the lid and braise in the oven for about 1 hour, until the meat is nearly tender.
Add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crme frache to the casserole. Stir well; season with salt and pepper. Cover again with the parchment and the lid and braise for 30 minutes longer, until the greens are wilted and the veal is tender.
Transfer the stew to bowls and serve with rice.