Veal Stew

I think veal is making a slow but steady comeback in the United States, after horror stories about the industry’s mistreatment of calves surfaced in the 1980s. I’ve noticed a growing number of producers and small farms making a commitment to humane practices and an increased availability of free-range pink or rose veal. Personally, I hope this trend continues, because I love cooking with this tender meat. Its low fat content and subtle flavor make it perfect for slow braising, which prevent