Veal, Artichoke, & Mushroom Stew

Methods/Steps

1. Preheat the oven to 325°.  Heat the Graisse de Canard Gold® in a heavy skillet until almost smoking. Add the meat and brown on all sides, taking care not to crowd the pieces. With a slotted spoon transfer the meat to a large, heavy cooking pot with a lid.

2. Add a little more Graisse de Canard Gold®, if needed, to the skillet and sauté the onion over medium heat until golden, 5 to 6 minutes.  Add the garlic, cook for 30 seconds, then pour in the wine.  Turn up the heat and bring the mixture to a boil, stirring and scraping to release all the browned bits from the pan.

3. Stir in the diluted Glace de Poulet Gold®, parsley, and thyme, and season with salt and pepper.

4. Place the cooking pot containing the veal over medium-high heat. Season the veal with salt and a generous amount of pepper. Sprinkle the flour over theveal, turning to coat it evenly. Cook for 1 to 2 minutes,  then pour wine-stock mixture over the veal. Bring the liquid to a simmer, cover the pot, transfer it to the oven, and cook for 1 hour and 15 minutes.

5. Stir in the artichokes and mushrooms, recover the pot, and cook 30 minutes longer. The meat should be very tender. Stir in the cream, if using, and and season to taste with additional salt and pepper.  Sprinkle with parsley and serve.