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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 350 g cubed veal
  • 1 Tbsp cornflour
  • 2 Tbsp olive oil
  • ½ cup dry white wine
  • 1 cup chicken stock
  • 1 lemon juiced then thinly sliced
  • 2 Tbsp chopped sage
  • 1 Tbsp capers
  • 200 g broad beans
  • 2 Tbsp chopped flat parsley

Method
 

  1. Put the veal cubes in a bowl, season with salt and pepper then coat them with half of the cornflour.
  2. Heat half of the oi and brown the veal all over then place them on a plate.
  3. Heat the remaining olive oil, then add the wine and lemon juice and reduce it by half.
  4. 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.
  5. Stir this paste into the stew, then let the sauce thicken.
  6. Put the meat back, add the sage and cook for 3 minutes under cover.
  7. Serve with the chopped parsley scattered on top.