Ragout of Veal

Name: Ragout of Veal
Ingredients: Salt and freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper, to taste; ½ cup large Italian or other imported green olives; 1 large carrot, peeled and cut into ½-inch slices; 1½ cups Berta’s Chicken Stock or canned broth; 1½ cups Berta’s Chicken Stock or canned broth; 2 tablespoons unbleached all-purpose flour; 2 teaspoons minced fresh rosemary leaves; zest of 1 lemon, slivered; 2 tablespoons unsalted butter, at room temperature; 4 large artichokes; ½ lemon; 1½ pounds boneless veal, cut into 1½-inch cubes; Unbleached all-purpose flour for dusting; 2 tablespoons olive oil; ½ cup chopped shallots

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Chunky veal simmered in a lemony sauce with rosemary, nutty green olives, and artichoke hearts. The flavors contrast wonderfully.

Ingredients

4 large artichokes
½ lemon
2 tablespoons olive oil

Main course

Method

Trim the stems off the artichokes, and rub the bottoms with the lemon half. Snap off all the leaves, and rub the edges with the lemon.
Bring a saucepan of lightly salted water to a boil. Add the artichokes, and simmer until crisp-tender, 20 minutes. Drain well, reserving 1 cup</