This recipe produces veal that melts in your mouth with the sweet flavors of leeks and the earthiness of artichokes. You can  substitute the veal with lamb cubes for another outstanding variation of this delicious hearty stew. Serve with a side of rice or couscous.

Veal with leeks and artichokes by Bonjour Cuisine

Veal Stew with Leeks and Artichokes

Author: Bon Appetit June 2006

Ingredients

  • 3 1/2 pounds boneless veal cubes
  • 1 1/4 cups chopped fresh Italian parsley
  • 3 garlic cloves, minced
  • 1 finely grated lemon peel
  • 3 tablespoons olive oil
  • 2 large leeks (white and pale green parts only), thinly sliced (about 2 1/2 cups)
  • 1 large onion, thinly sliced
  • 3/4 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 1/2 cups (or more) low-salt chicken broth
  • 1/2 lemon
  • 1 12 oz bag of frozen artichoke hearts, thawed and patted dry.
  • Sprigs of fresh thyme for garnish (optional)

Instructions

  1. Place trimmed veal in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.

  2. Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.

  3. Heat oil in heavy large pot over high heat. Working in batches, add veal and cook until well browned on all sides, about 7 minutes per batch.

  4. Transfer veal to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds.

  5. Return veal and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil, add defrosted artichoke hearts. Reduce heat to medium-low; cover and simmer until veal is very tender, about 1 1/2 hours. Add more broth by 1/4 cupfuls if stew is dry. 

  6. Season stew to taste with salt and pepper. Transfer to bowl; sprinkle veal  stew with reserved 1/4 cup chopped parsley and thyme.

  7. Veal stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated. 

Get our top 10 most-loved recipes and weekly menu

“My family has loved each and every recipe we’ve made from Bonjour Cuisine. Try one, and you won’t be disappointed!”

—Jennifer Greene

More Testimonials

Instagram

  • Bon weekend and Shabbat Shalom everyone 💕 photo by @ava_farber0912
  • Delicious coconut chocolate truffles, very easy to make and can be prepared up to two weeks in advance, and left in the fridge. You won’t be able to have just one...
  • New recipe: sweet potato and black bean veggie burgers. This burger won over the pickiest of eaters! Healthy and delicious is a good combo 👌 click on link in bio for recipe.
  • A special young lady turned 7🎉! Thanks to @esbcreations for the beautiful and delicious birthday cake, and @joesprophouse for the party decor:)
  • Diamants cookies, named for their sparkly edges, are the perfect tea time treat! Recipe adapted from Patisserie Lenotre. See link in bio.