Veal stew with broad beans
I had some diced veal in the freezer so I thought I’d make something similar to veal piccata which I love. So I created this veal stew with broad beans, which was just as tasty! I served it with gnocchi, but pasta, rice or polenta would be suitable too.
Ingredients
Method
- Put the veal cubes in a bowl, season with salt and pepper then coat them with half of the cornflour.
- Heat half of the oi and brown the veal all over then place them on a plate.
- Heat the remaining olive oil, then add the wine and lemon juice and reduce it by half.
- Add the stock and lemon slices and bring to a boil. Cook for 5 minutes until it reduces, then add the beans and capers. Cook for another 3-5 minutes, then take a spoonful of the liquid into a small bowl, and mix it with the corn flour.
- Stir this paste into the stew, then let the sauce thicken.
- Put the meat back, add the sage and cook for 3 minutes under cover.
- Serve with the chopped parsley scattered on top.