Lemon-Sage Veal Stew

Lemon-Sage Veal Stew
Lemon-Sage Veal Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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)

Directions

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 Calories: 398

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