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Frances Deskin from: East City Grill ( )


    • 5 lb. grain-fed veal shoulder, trimmed and cut into large cubes
    • Salt and pepper, to taste
    • 2-3 cups all purpose flour
    • ½ cup olive oil
    • 1½ to 2 gallons white veal or chicken stock
    • ½ lb. butter
    • 3 cups fennel, large dice
    • 2 cups baby carrots, sliced into ½” pieces
    • 2 cups parsnip, large dice
    • 2 cups celeriac, large dice
    • 2 cups red pearl onions, peeled
    • 2 cups white wine
    • 1 quart heavy cream


1. Season veal generously with salt and pepper. Place in a large bowl and toss with flour. Over medium high heat, warm olive oil in a large, heavy bottomed rondeau (wide cooking pot with medium-low sides.) Lift veal out of the flour with hands so that some of the flour falls through fingers, but some stays on the veal. Transfer into preheated rondeau. Try to keep the veal in a single layer. Allow veal to color only lightly before turning.

2. Meanwhile, in another rondeau over medium heat, melt the butter. Add all the vegetables; and stir them gently until evenly coated with the butter. Sweat the vegetables for 5 to 10 minutes. Sprinkle with some of the remaining flour (from the veal dredge) to absorb the butter, forming a chunky roux. Deglaze with white wine.

3. Return attention to the veal: once veal is very lightly colored on all sides, slowly add stock to the pot, stirring to loosen the fond and form a meaty veloute.

4. Pour veal/stock mixture over the vegetables. Stir gently to combine. Add cream. Adjust seasoning to taste. Once the fricassee has returned to a gentle boil, cover the rondeau with a tightly fitting lid (or aluminum foil) and place it in a 350°F oven for about one hour, or until veal is quite tender.

Recipe courtesy of Le Quebecois Grain-fed Veal and Marx Foods


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