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Veal Artichoke Ragout


Veal Artichoke Ragout Recipe

Ingredients:
  • Olive oil
  • 3 onions, chopped
  • 3 cloves minced garlic
  • 2 1/2 pounds veal stew meat, cut in 1-2 inch cubes
  • 3 tablespoons flour
  • 1 1/2 cups beef broth
  • 1 cup white wine
  • 3 tablespoons tomato paste
  • Juice of one lemon
  • 1 bay leaf
  • 1 teaspoon chopped fresh rosemary
  • Pinch thyme
  • Freshly ground black pepper
  • 1 package frozen artichoke hearts, defrosted
  • Grated lemon peel from one lemon
  • 1/2 cup chopped fresh parsley
  • Directions1. Heat 2 tablespoons olive oil in large skillet. Saute onions and garlic until translucent, about 3 minutes. Transfer to 5 quart Dutch oven.
Directions:
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