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

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal.

Pour off the oil.

In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes.

Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes.

Add the tomato sauce, rosemary and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes.

Stir in the parsley and lemon zest and season with salt and pepper. Spoon the stew into bowls and serve.