Veal and Asparagus Stew in Lemon Sauce

Preparation is easy

Preparation time is 20 minutes, 2 hours 10 minutes

Yield:  4 servings

Ingredients

• 1 tbs olive oil – (15ml)
• 2-¾ pounds boneless veal shoulder, cut into 1 ¼ inch cubes – (1200grams)

Mire poix

• 2 teaspoons Minced garlic – (10ml)
• ¾ cup finely chopped carrots – (175ml)
• ½ cup finely chopped celery – (125ml)
• 1 cup finely chopped onions – (250ml)
• Salt & Pepper

Bouquet Garnis

• 1 Leek Leaf
• 1 Bay Leaf
• Fresh Tarragon
• Fresh Thyme
• 1 cup of cold water
• 1 ¼ cup of dry white wine
• ¼ cup all purpose flour – (50 ml)
• 3 tbs of unsalted butter – (45ml)
• 1-pound asparagus, woody stems removed, cut into 2-inch pieces – (450grams)
• 1 fresh lemon
• 10-12 small boiling onions
• ¼ cup of chicken stock
• 10-12 peppercorns
• 1-2/3 cups sliced button mushrooms – (400ml)
• 1-¼ cups whipping cream  – (300ml)
• Fresh parsley for garnish

Directions

1. Remove any excess fat from veal and cut into 1-¼ inch cubes.  Heat olive oil in a large heavey-bottom saucepan.  Sear and brown veal cubes in the oil.  Add mire proix  – garlic, chopped carrots, celery and onions and bouquet garnis.  Cook it for 1 to 2 minutes, stirring to mix the flavours together.
2. Cover with about cold water and wine and bring to a boil.  Reduce heat and simmer for 1-½ hours, or until tender.  Skim off any impurities that may come to the surface using a large spoon. You may add boiling water to keep the meat covered in liquid while it is cooking.
3. Pierce veal with a fork after allotted time to ensure that is slips into the meat easily. Using a slotted spoon, remove the meat and set aside.  Cover to keep warm.
4. Strain the veal cooking liquid into a bowl, pressing down on the vegetables to release as much flavour as possible.  Return the liquid to the same pan and cook over moderately low heat to reduce.
5. Melt 1 ½ tablespoons of butter in a skillet.  Add the pearl onions and a pinch of salt.  Cover and cook for approximately 5 minutes, stirring occasionally to ensure the onions don’t stick.  Add ¼ cup of chicken stock and continue to cook for 15 minutes. Place the button mushrooms in the boiling mixture for 5 minutes.
6. Blanch the asparagus in a pot of boiling salted water for 3 minutes. Drain and cool the asparagus under cold running water or in an ice bath.
7. Melt 1 ½ tablespoons of unsalted butter in a skillet.  Add flour and mix together well to form a paste known as a roux.  Add the paste to the reduced cooking liquid, stirring constantly.  This will thicken the sauce.  Add the cream, mix until smooth.  Squeeze in fresh lemon juice and season to taste with salt and pepper.
8. Add the veal, onions, mushroom and asparagus to the cream sauce and cook for 5 minutes until heated through. Serve in a deep serving dish.   Drizzle with more lemon juice and garnish with fresh parsley.