Lemon Herb Veal Stew (Crock Pot)

“From Slow Cookery. Use boneless veal shoulder or leg. Serve with pasta and nutmeg dusted baby carrots. If you have a newer model slow cooker, then the cooking time will be shorter (5-6 hours).”
READY IN:
8hrs 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a 3 quart or larger slow cooker, combine leek, garlic, tarragon, lemon zest, thyme, white pepper and sage.
  2. Coat veal cubes with flour, then add to slow cooker.
  3. Pour in wine and lemon juice.
  4. Cover and cook on low until veal is very tender when pierced (7-8 hours).
  5. In a small bowl, mix cornstarch and cream. Blend into stew.
  6. Increase cooker to high. Cover and cook, stirring 2 to 3 times, until sauce is thickened (about 15 minutes).
  7. Season to taste with salt.
  8. Garnish with fresh tarragon and lemon slices.

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