Veal stew with asparagus

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

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