Serves 6
2 pounds cubed veal
Kosher salt
Freshly ground pepper
/4 cup extra-virgin olive oil
1 Spanish onion, chopped
1 medium carrot, sliced 1/4 inch thick
1 celery rib, sliced 1/4 inch thick
2 tablespoons chopped thyme or 2 teaspoons dried thyme
2 cups dry white wine
2 cups jarred tomato sauce or marinara sauce
2 cups chicken stock
1 tablespoon olive oil
1 cup panko
1 cup lightly packed parsley, minced
½ teaspoon crushed red pepper (or to taste, it adds spice)
1 tablespoon finely grated lemon zest
Season the veal with salt and pepper. In a large dutch oven, heat the oil until shimmering. Add veal and cook over moderately high heat, turning, until browned all over, 12 minutes. Transfer meat to a plate.
Spoon off all but 2 tablespoons of the fat from the dish. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring, until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the meat to the pot, cover and simmer for 1 hour and half hours, until the meat is very tender. Let stand covered for 10 minutes.
For the bread crumb gremolata: In a small pan over medium heat, heat olive oil. Add panko and mix until toasted, about 2 minutes. Add the parsley, red pepper, and lemon zest. Add kosher salt to taste.
Transfer the veal stew to a platter. Season the sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the veal.
Why are we preheating the oven. The entire recipe appears to be cooked on stove top.
You are right! I corrected it.