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

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</

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Ingredients

Method

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