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Veal and Asparagus Stew in Lemon Sauce


Ready In: 140 Minutes
Prep Time: 20 Minutes
Cook Time: 120 Minutes
Serves 4

INGREDIENTS

Veal and Asparagus Stew in Lemon Sauce

DIRECTIONS

  • In a large, heavy pot or Dutch oven, heat the oil over medium heat. Put in the sausage and cook it for 3 to 4 minutes, breaking the meat apart with a fork. Add the leeks, garlic, carrots, and celery along with a pinch each of salt and pepper. Cook, stirring often, for 5 to 10 minutes, until the vegetables are soft.
  • Season the veal with salt and pepper and cook it for 1 to 2 minutes, not to brown the meat but to let it absorb some of the flavors. Stir in the tarragon, thyme, and lemon zest and cook for 1 minute more. Pour in 1 cup of the stock and the wine. Bring to a simmer and cook, uncovered, for 1-1/2 hours, or until the veal is quite tender.
  • Meanwhile, heat the butter in a medium skillet over medium heat. Add the onions and a pinch each of salt and pepper. Cover the pan and cook for 5 minutes, shaking the pan from time to time to keep the onions from sticking. Add the remaining 1/4 cup stock. Cover the pan and continue cooking for 15 minutes. Add the mushrooms and cook, uncovered, for 5 more minutes, stirring often, until the onions and mushrooms are fully cooked. Set the pan aside.
  • Blanch the asparagus in a pot of boiling salted water for 3 minutes. Drain and cool the asparagus under cold running water. Set aside.
  • If the stew liquid has not become slightly syrupy during cooking, remove the meat with a slotted spoon and boil the sauce to thicken it slightly. Take the pot off the heat. Beat together the lemon juice and egg yolks in a small bowl. Stir in 1 cup of the stew liquid. Add the reserved meat, onions, mushrooms, and asparagus to the pot. Without reheating the stew, stir in the egg and lemon mixture to thicken the sauce slightly and give it a creamy texture. Take care when you add the egg and lemon mixture: the eggs will curdle if the liquid is too hot or the stew is allowed to come to a boil afterward. Taste the sauce for salt and pepper and lemon juice. Serve at once. Reheat gently over low heat, if necessary.
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