Name: Veal stew with asparagus
Prep time: 2 h
Total time: 2 h
Yield: Makes 4 servings
Ingredients: 2 shallots, peeled and roughly chopped; 2 tablespoons butter (or use all oil); 1 stalk celery, roughly chopped; 1½ to 2 pounds boneless veal shoulder, cut into 2-inch chunks; 2 carrots, peeled and roughly chopped; 6 thyme sprigs; 2 cups One-Hour Chicken Stock or other chicken stock; 2 tablespoons neutral oil, such as canola or grapeseed; 4 ounces stemmed shiitake mushrooms, the caps left whole; Salt and freshly ground black pepper; 1½ pounds thick asparagus spears, trimmed; 1 large onion, peeled and roughly chopped; 6 cloves garlic, peeled and lightly crushed

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
2 hr

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

There are two sauces here, one a veal jus rôti—a dark stock based on light stock—and the other a puree made from the asparagus trimmings. The combination is attractive and intensely flavorful.

Ingredients

2 tablespoons neutral oil, such as canola or grapeseed
2 tablespoons butter

Gluten-free

Method

Preheat the oven to 450°F. Put the oil and butter in a large ovenproof skillet and turn the heat to medium-high. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of