Substitute boneless pork shoulder or country ribs for the veal.Cooking veal in heady Marsala wine is a classic Italian preparation, and in this recipe the stew also contains lots of garlic, balanced by fresh parsley. Steamed or boiled potatoes make an excellent accompaniment.
Makes 4 to 6 servings | Prep time: 15 minutes | Minimum cook time: 3 hours in a medium slow cooker
2 pounds veal stew meat, fat trimmed, and cut into 1-inch cubes
All-purpose flour for dredging
1/4 cup olive oil
6 garlic cloves, minced
1/2 cup chopped fresh parsley
3/4 cup dry Marsala wine
1/4 cup Chicken Stock or purchased stock
Salt and freshly ground black pepper to taste
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan with a slotted spoon, and transfer it to the slow cooker. Add garlic to the skillet. Cook, stirring constantly, for 1 minute. Scrape garlic into the slow cooker.
2. Add parsley, wine, and stock to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt and pepper to taste, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute boneless pork shoulder or country ribs for the veal.