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 Stew with Leeks and Artichokes
- 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)
Place trimmed veal in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
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.
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.
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.
Season stew to taste with salt and pepper. Transfer to bowl; sprinkle veal stew with reserved 1/4 cup chopped parsley and thyme.
Veal stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated.