Yield: Serves 4

Ingredients

• 2 pounds boneless veal shoulder, cubed
• Salt and freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 2 tablespoons olive oil
• 1/2 medium onion, chopped
• 1/2 pound baby carrots
• 2 tablespoons tomato paste
• 1 bouquet garni
• 1 cup chicken broth
• 1 cup dry white wine
• 1 cup quartered mushrooms
• Grated peel of 1/2 lemon
• 1 pound fettuccine, cooked and drained (store-bought or fresh homemade)

Instructions

1. Season the veal with salt and pepper to taste. Dust with the flour.

2. In a large heavy pot, melt the butter in the oil over medium-high heat. Add the veal and sauté until lightly browned. Remove the veal from the pan and keep it warm.

3. In the same pan, cook the onion over medium heat until translucent. Return the veal to the pan along with the carrots, tomato paste, and bouquet garni. Stir in the broth and wine and bring the mixture to a boil. Reduce the heat and simmer for 30 minutes, or until the veal is tender, stirring occasionally. Stir in the mushrooms and simmer for 10 minutes longer. Sprinkle with lemon peel.

4. Serve over hot cooked fettuccine.

Note: The stew can be made 1 day ahead. Bring the stew to a boil when ready to serve.

Other Pasta Recipes

Farfalle
Fresh Pasta
Gratin of Linguini
Lasagne Noodles
Macaroni and Cheese
Pappardelle with Grilled Chicken
Pasta e Fagioli
Pasta Tricolore
Ravioli
Bow Tie Pasta with Pesto
Tomato Lasagne

Other Veal Recipes

Grilled Lemon Parsley Veal Chops
Pan-Roasted Loin of Veal
Stuffed Zucchini