I found this recipe from 2003 on the Food & Wine website. I was looking for other veal stew recipes when I couldn’t find all the spring greens for the Veal Stew with Spring Greens in the May 2010 issue. I found this, and since the rosemary in my herb pot was so delicious I went for it. And it was phenomenal, I actually made it about a month ago. Yes, it was pretty hot for a stew, but I had the veal and stew just called out to me. And, as always, I halved the amounts for Adam and myself, but I’ve posted the whole recipe below. Halving stews is tough.

Veal Stew with Rosemary and Lemon (from Food & Wine)
Serves: 6

3 tablespoons pure olive oil
3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 celery ribs, finely chopped
1 large onion, finely chopped
1 large carrot, finely chopped
2 cups dry white wine
1 cup tomato sauce
1 tablespoon coarsely chopped rosemary
2 tablespoons chopped flat-leaf parsley
1 teaspoon finely grated lemon zest

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