Veal Neck Stew with Carrots and Ginger
Veal Neck Stew with Carrots and Ginger is a hearty and aromatic dish that showcases the tenderness of veal neck, slow-cooked to perfection. The veal neck is simmered with a medley of carrots, adding natural sweetness and color to the stew. Fresh ginger is incorporated to provide a warm, zesty flavor that complements the meat and vegetables beautifully. The stew is cooked slowly, allowing the flavors to meld together and the veal to become melt-in-your-mouth tender. This comforting and flavorful stew is perfect for a cozy dinner, served with crusty bread or over a bed of rice or mashed potatoes.
Ingredients
- 2 lbs Bone-In Veal Neck cut into pieces
- 4 Carrots
- 1 Sprig Rosemary
- 1 Bunch Thyme
- 2 Bay Leaves
- 1 Chicken Bouillon Cube
- 6 tbsp Grape Seed Oil
- 1 tbsp Ground Ginger
- Salt
- Pepper
Instructions
- Evenly brown the meat in a casserole with the oil, stirring often. Season with salt and pepper.
- Preheat the oven to 392°F (Gas mark 6-7). Peel the carrots and cut them into small sections. Add them to the casserole along with the bay leaves, thyme leaves, and ginger. Add water to cover and crumble the bouillon cube into the mixture. Cover and bring to a boil.
- Transfer the covered casserole to the oven and cook for 1 hour and 30 minutes. Enjoy with sautéed gnocchi or creamy polenta enriched with grated Parmesan.
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Notes
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