VEAL, WILD MUSHROOMS, AND RED WINE

Veal, Wild Mushrooms, and Red Wine image

Provided by Abigail Kirsch

Categories Mushroom Passover Rosemary Veal Carrot Red Wine Spring Kosher Thyme

Yield Makes 12 servings

Number Of Ingredients 13

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Ingredients

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 2 tablespoons olive or vegetable oil
2 large yellow onions, finely chopped
3 tablespoons potato starch
4 cups chicken broth
1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
3/4 pound baby carrots
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices
Garnish: 2 teaspoons finely chopped curly parsley

Steps:

1. Preheat the oven to 350°F.
2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.
3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.
6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.

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John Roberts

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This recipe was easy to follow and the results were fantastic. The veal was tender and the sauce was rich and flavorful. I would definitely recommend this recipe to others.

fezeka fezzy

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This was an amazing dish! The veal was cooked perfectly and the sauce was so flavorful. I will definitely be making this again.

Kimesha Clarke

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I've made this recipe several times and it's always a crowd-pleaser. The veal is always tender and juicy, and the sauce is to die for. I highly recommend this recipe!

mariner harmony

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This recipe is a keeper! The veal was cooked to perfection and the sauce was rich and flavorful. I served it over mashed potatoes and it was a hit with my family.

Zo'ryah Boston

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I just made this recipe last night and it was absolutely delicious! The veal was so tender and flavorful, and the mushrooms and red wine sauce were divine. I will definitely be making this again.

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