Spezzatino di Vitello con Piselli (Veal and Pea Stew)

• 900 g Veal shoulder
• 1 large Yellow onion
• 1 large Carrot
• 2 pieces Celery
• 2 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 150 ml White wine
• 600 ml Chicken stock
• 250 g Green peas
• 10 g Fresh parsley

1. Cut the veal into bite-sized chunks. Finely chop the onion, carrot and celery, and crush the garlic. Pat the veal dry and season it with the fine sea salt and black pepper.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the veal in batches for 6 to 8 minutes total, turning so it colours well, then transfer to a plate. Lower the heat to medium.
3. Add the onion, carrot and celery to the pot and cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant. Pour in the white wine and simmer for 2 to 3 minutes, scraping up any browned bits.
4. Return the veal (and any juices) to the pot and add the chicken stock. Bring to a gentle simmer, then cover and cook on low for 55 to 60 minutes, stirring occasionally, until the veal is tender. If the sauce reduces too quickly, add a splash more stock to keep it saucy.
5. Stir in the green peas and simmer uncovered for 8 to 10 minutes until the peas are tender and bright, and the sauce lightly thickens. Taste and adjust seasoning with a little more fine sea salt and black pepper if needed. Finely chop the fresh parsley and stir most through, saving a little to finish.
6. Serve the stew hot, spooning over the remaining parsley. Let it stand for 5 minutes before serving so the sauce settles slightly.

Made this recipe? Rate it — a comment is optional.