Italian Veal Stew
Why This Recipe Works
For an osso buco–like veal stew recipe that didn’t rely on veal shanks, we turned to boneless veal shoulder roast, which we cut ourselves into 1-inch pieces. To properly brown the meat, we worked in batches, cooking the shoulder meat over high heat and stirring often to let the juices reduce and caramelize. Since veal shanks have a stronger flavor than boneless shoulder does, we needed to modify our osso buco recipe further, scaling back on the amount of wine and broth and adding a bit of flour to thicken the stew. Finally, instead of adding gremolata (a mixture of garlic, lemon zest, and parsley) to each portion of the stew, as is done in traditional osso buco recipes, we added these bright flavors directly to the large pot with our Italian veal stew recipe before serving.