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Ingredients:
1.5 lbs veal (chuck shoulder) stew meats, cut in 1" pieces
4 small to medium carrots, peeled and cut lengthwise into 4" segments ~1/4" wide
1 medium zucchini, cut lengthwise into 4" segments ~1/4" wide
1 medium leek, cut coarsely into 1" diagonal pieces
2 tbsp Bob's Red Mill gluten free flour blend, seasoned to taste with salt and pepper
1 cup chicken broth
1 cup dry white wine
1 tbsp olive oil
2 large whole sage leaves
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Instructions:
Preheat oven to 375 degrees
In Dutch oven, heat oil over medium to high heat
Meanwhile, dredge veal in seasoned flour. Add veal to pan, brown on all sides (flour may stick, keep stirring)
Add broth and wine and stir to deglaze the pan
Add vegetables and stir to coat with liquid (there won't be enough liquid to cover them)
Cover with close-fitting lid and bake ~1 hr until vegetables are tender and veal is cooked through
- Serves: 4
- Cuisine: European (general)
- Cooking method: Braise
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no dried / ground spices
- Just right for...: Crowds/parties, Comfort food, Quick & easy, One-pot meal, Fall favorites, Winter favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 30-45 minutes
- Total time (inc active/prep): 90-120 minutes
