Veal Cubes in Rosemary Sauce
This recipe for veal cubes in rosemary sauce it a classic Italian preparation that can be found in a great many different disguises. Related recipes are the veal stew in white sauce and spring stew that can be made both with beef and veal. Alternatively, veal can be substituted with chicken
200 g veal chunks
Flour for dusting
1 white onion
100 ml white wine
100 ml may stock
3 bay leaves
1 salted anchovies
1 tbsp capers
Lemon zest, salt and pepper
Dust the ball chunks with flour
Peel and chop the onion, and fry it in olive oil until it turns soft and glass like.
Add veal and anchovies to the saucepan, and let the meat brown lightly on all sides.
Pour wine over the meat, and bring it to the boil so the alcohol evaporates.
Add rosemary, bay leaves and capers and let the dish simmer under lid for 30-40 minutes until the meat has become so tender it will melt in the mouth.
Remember to add more liquid if the dish is about to dry out.
Add grated lemon zest along with salt and pepper to taste
Veal cubes in rosemary sauce can be served with pasta, potatoes or slices of bread to mop up the juices.