Hi there, this is Kate from Framed Cooks. Framed Cooks started as a two week photography project, and two years later here I am, still trying to cook with teenagers and dogs constantly underfoot, still taking pictures of my supper, and still writing about my kitchen escapades for anyone who wants to listen to me! My basic rule of thumb is this: everything I cook needs to be easy enough to make when you only have about 30 minutes to get dinner on the table… AND it needs to be something you haven’t made a million times before, because suppertime is so much happier when the food is interesting.
adapted from Simply Elegant Country Foods
• Olive oil
• 3 onions, chopped
• 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
• 3 tablespoons flour
• 1 1/2 cups beef broth
• 1 cup white wine
• 3 tablespoons tomato paste
• juice of one lemon
• 1 bay leaf
• 1 teaspoon chopped fresh rosemary
• pinch thyme
• freshly ground black pepper
• 1 package frozen artichoke hearts, defrosted
• grated lemon peel from one lemon
• 1/2 cup chopped fresh parsley
1. Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.
2. Add another 2 tablespoons olive oil to skillet and brown the veal over medium high heat, working in batches and adding more oil as needed. Add to Dutch oven.
3. Lower heat under skillet and add 2 more tablespoons oil and the flour, stirring to make a paste. Add broth, wine and lemon juice, and stir up brown bits from the bottom of the pan. Add bay leaf, spices and tomato paste. Simmer for 5 minutes.
4. Pour sauce over the veal in the Dutch oven. Cover and simmer for one hour. Uncover and simmer for another 50 minutes, stirring from time to time.
5. Add artichoke hearts and lemon peel and simmer 10 more minutes. Stir in parsley and serve.