Lemon-Sage Veal Stew
- 2 pounds veal shoulder for stew cut 1 1/2" pieces
- 1 teaspoon salt divided
- 1/2 teaspoon freshly-ground black pepper divided
- 4 teaspoons olive oil divided
- 4 teaspoons butter divided
- 2 garlic cloves minced
- 1 can reduced-sodium beef broth - (14 1/2 oz) plus
- 1 can water
- 1/2 pound baby carrots
- 1/2 pound frozen or fresh pearl onions
- 1 tablespoon freshly-grated lemon rind
- 2 teaspoons chopped fresh sage (or 3/4 tspn dried sage)
Sprinkle veal with 1/2 teaspoons salt and 1/4 teaspoon pepper. Melt 2 teaspoons butter in 2 teaspoons oil in large skillet over medium-high heat. Brown veal in batches and transfer to a plate. Repeat with remaining butter, oil and veal.
Put veal and accumulated juices into a slow cooker. Add the garlic, broth, carrots and onions. Cover and cook on Low 7 hours or until veal is fork tender.
Pour off the liquid from the slow cooker into a medium pot. Skim off any fat. Add lemon rind, sage, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over high heat for 10 minutes until sauce is reduced by half and thickened. Pour sauce back over the stew.
This recipe yields 4 servings.
Carbohydrates: 11.5 grams
Net Carbs: 8.5 grams
Fiber: 3 grams
Protein: 45 grams
Fat: 18 grams