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Veal Stew With Spring Greens

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“This stew is made with relatively inexpensive veal shoulder, browned on the stove top. Then it's mixed with several greens and braised in the oven. Serve with steamed white rice.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. In a large oven safe casserole, melt butter and oil over medium high heat.
  3. Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
  4. Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
  5. Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
  6. Return casserole to oven until greens wilt, about 30 minutes more.
  7. Serve with steamed white rice.

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