Shelburne Farms: Braised Veal and Mushrooms
A warming but light-tasting stew perfect for late spring or fall, when mushrooms and spinach are among the first—or the last—fresh foods to come from the earth.
Serves: 4–6
1⁄4 cup all-purpose flour
1 1⁄2 teaspoons coarse kosher salt plus more to taste
Freshly ground black pepper to taste
1 1⁄2 pounds veal stew meat,preferably from the shoulder, cutinto 1-inch chunks
1⁄4 cup olive oil
8 ounces mushrooms trimmed and torn or cut into bite-size pieces
1 small onion, cut into 1⁄2-inch chunks
2 cloves garlic, sliced 1 cup dry white wine
2 cups chicken stock, preferably low sodium
1 tablespoon Dijon mustard 1 tablespoon chopped fresh thyme leaves
8 ounces spinach leaves, tough stems removed
Before You Start
For the mushrooms, cremini will work, or go for larger wild honeys or other gilled varieties. Fresh Boletus edulis would also be amazing here. You can also make the stew with boneless, skinless chicken thighs, which will take about half the time in the oven.
Preheat the oven to 325°F. Pour the flour into a shallow, rimmed plate or pie pan and whisk in 1 teaspoon of the salt and a few grinds of pepper. Pat the veal dry and dredge it lightly in the flour mixture.
In a large ovenproof sauté pan or skillet, heat 2 tablespoons of the olive oil over medium-high heat. When the oil is shimmering, add the mushrooms and the remaining 1⁄2 teaspoon of salt. Cook, stirring occasionally, for 4–5 minutes. Add the onion and garlic to the pan and cook until they are soft and just colored and the mushrooms are golden brown, another 7–9 minutes. Remove the mushrooms, onions,and garlic to a bowl and set aside.
Put the same large pan back over medium-high heat with the remaining 2 tablespoons of olive oil. When the oil is hot, brown the veal, in batches if necessary so as not to crowd. Cook without moving the meat until a nice golden brown crust develops, 2–3 minutes on each side.
Add the wine and deglaze the pan, stirring to scrape up any brown bits. Simmer for 2–3 minutes. Return the mushrooms, onions, andgarlic back to the pan with any accumulated juices. Add the chicken stock and bring to a simmer. Stir in the mustard and thyme.
Wine Suggestion
Martinelli Pinot Noir Bondi Home Ranch, Sonoma 2005
Exerpt from Cooking with Shelburne Farms: Food and Stories from Vermont
