Veal Stew with Rosemary and Lemon

There are few things more satisfying than waking up late on a Sunday, having absolutely nothing pressing to do, and dawdling around your kitchen, placing a big pot of something good and rich and comforting on the stove, and letting it bubble away for most of the afternoon while you lounge around in pajamas catching up on phone conversations and magazines. There are only a few more weeks of chilly weekend days to spend huddled up indoors this way, and I can't think of anything better to devote them to than stews like this one.

I found this recipe years ago in an issue of Food & Wine, and I've made it every single winter since. The big hunks of veal melt into amazingly tender pieces as the hours go by, and the sauce is just the right consistency. Not too thick, not too soupy--it falls into that perfect space right in between. The best part is that the leftovers get better and better as the flavors meld, which leaves you with especially delicious dinners for the week ahead. xo

Veal Stew with Rosemary and Lemon
From Food & Wine, April 2003
Ingredients:
3 tablespoons extra-virgin olive oil
3 lbs boneless veal shoulder, cut into 1 1/2-inch pieces
Salt and freshly ground black pepper
1 tablespoon unsalted butter
2 celery ribs, finely chopped
1 large onion, finely chopped
1 large carrot, finely chopped
2 cups dry white wine
1 cup tomato sauce
1 tablespoon coarsely chopped rosemary
2 tablespoons chopped flat-leaf parsley
1 teaspoon finely grated lemon zest

Directions:
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Add half of the veal, season with salt and pepper, and cook over moderately high heat until browned all over, about 8 minutes. Transfer the veal to a plate. Repeat with another 1 tablespoon of olive oil and the remaining veal. Pour off the oil.

In the casserole, melt the butter in the remaining 1 tablespoon of olive oil. Add the celery, onion and carrot and cook over low heat until softened and golden, about 12 minutes. Add the wine and boil over moderately high heat until almost evaporated, about 12 minutes. Add the tomato sauce, rosemary, and veal, along with any accumulated juices. Cover and simmer over low heat, stirring once or twice, until the veal is very tender, about 1 hour and 15 minutes. Stir in the parsley and lemon zest and season with salt and pepper. Serve with rice, polenta, or pasta noodles.

Can be made a few days ahead!