Indulge in Savory Elegance with our Veal Casserole. Tender veal, earthy mushrooms, and zesty gremolata create a gourmet delight perfect for any occasion.
Savory Elegance: Veal Casserole with Zesty Gremolata Delight
Indulge in a gourmet experience with our Veal Casserole with Zesty Gremolata Delight. This sophisticated dish combines the tender richness of veal with the fresh, tangy notes of gremolata, resulting in a culinary masterpiece that will impress any guest. Whether you’re hosting a dinner party or simply treating yourself to a lavish dinner, this recipe is sure to deliver both flavor and elegance.
Ingredients
For the Veal Casserole:
- 2 pounds of veal shoulder, cut into 1-inch cubes
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup of white wine
- 2 cups of chicken stock
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- ¼ cup of heavy cream
- Fresh parsley, chopped for garnish
For the Gremolata:
- 1 cup of fresh parsley, finely chopped
- 1 lemon, zested
- 2 cloves of garlic, minced
- 1 tablespoon olive oil
- Salt, to taste
Instructions
- Preparation:
Begin by ensuring all your ingredients are prepped and ready. This means your veal should be cut into cubes, vegetables chopped, and your equipment ready. - Searing the Veal:
Heat the olive oil in a heavy, large casserole pot over medium-high heat. Season the veal cubes with salt and pepper. Working in batches to avoid overcrowding, brown the veal on all sides. Each batch should take about 4-5 minutes. As each batch finishes, transfer the veal to a separate plate. - Building the Flavor Base:
In the same pot, add the finely chopped onions, carrots, and celery. Cook over medium heat until the onions are translucent and the vegetables soften, about 8 minutes. Add the garlic and cook for an additional minute until fragrant.
- Deglazing and Simmering:
Stir in the flour and tomato paste, cooking the mixture for 2 minutes to eliminate the raw taste of the flour. Slowly pour in the white wine, scraping any browned bits from the bottom of the pot. Allow the wine to simmer until it reduces by half. - Adding the Liquids:
Return the seared veal to the pot along with any resting juices. Add the chicken stock, bay leaves, and thyme. Season with additional salt and pepper. Bring the mixture to a gentle boil. - Slow Cooking:
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the veal is tender and flavorful. Stir occasionally during this process to ensure even cooking.
- Thickening the Sauce:
Once the veal is tender, remove the lid and stir in the heavy cream. Let it simmer uncovered for another 10-15 minutes to thicken the sauce slightly. - Preparing the Gremolata:
While the casserole is finishing, prepare the gremolata. In a small bowl, combine the finely chopped parsley, lemon zest, minced garlic, olive oil, and a pinch of salt. Mix well to combine flavors. - Finishing Touches:
Remove the bay leaves from the casserole. Taste and adjust seasoning as needed. Just before serving, sprinkle the gremolata generously over the veal casserole and garnish with fresh parsley for a vibrant finish.
- Serving:
Serve the casserole hot, accompanied by crusty bread or a side of buttery mashed potatoes to soak up the rich sauce.
Conclusion
This Veal Casserole with Zesty Gremolata Delight is a testament to the beauty of contrast in cooking. The rich, hearty flavors of the braised veal marry perfectly with the bright and zesty gremolata, each bite a nuanced experience. Invite your guests to savor the layers of flavor, and prepare yourself for a wave of compliments. This dish is not just a meal; it’s a celebration of fine dining comfort within the confines of your home. Enjoy the savory elegance!