Veal stew - Slices

100% Veal

1. Seasoning and searing
Bring the meat to room temperature. Pat dry and sprinkle with salt, pepper and possibly some flour for binding. Heat butter or oil in a casserole and brown it in batches all around. Add onion, garlic and carrot for extra flavour.

2. Yarn
Add stock or white wine until the meat is just covered. Let it simmer for 1.5 to 2 hours on low heat or in the oven (± 140 °C) with the lid on the pan. Stir occasionally.

3. Serving
Pair with fresh tagliatelle, mashed potatoes or polenta. Finish with lemon zest or parsley for freshness.