This satisfying stew, a blanquette de veau, has almost legendary status in France as a grandmother’s dish par excellence. Nowadays, you are more likely to encounter it in restaurants.
Because veal stew is made from stew meat taken from the shoulder, leg, or breast, it is the least expensive way to serve veal. The best (but more arduous) way to go about acquiring stew meat is to buy a whole breast of veal. It will be large—and will consist primarily of bones. You will wonder what you