This is a classic dish that I like to serve for a party. You can make it a day or two ahead or make a batch like this and freeze some or all of it. Either way, wait until ready to serve to add the cream. The fricassée can be served on its own or with potatoes, rice or noodles.

Veal Fricassée in Cream Sauce

Category

Category name

Serves

4

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 ½ pounds veal shoulder or shank, cut into large pieces
  • ⅔ cup finely chopped onion
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon all-purpose flour
  • ½ cup white wine
  • 1 ¼ cups water
  • 1 large thyme sprig
  • 1 ½ teaspoons fine sea salt
  • ¾ teaspoon freshly ground black pepper
  • 12 to 16 pearl onions, peeled
  • 12 small button mushrooms
  • ⅓ cup heavy cream

Method

  1. Heat the butter and oil in a Dutch oven over medium-high heat. Add the veal in an even layer and cook, turning to brown on all sides, about 10 minutes. Stir in the onion and garlic, scraping any bits from the bottom of the pan and cook for 1 minute. Sprinkle the flour over the top and stir until well coated. Pour in the white wine and water, add the thyme, salt and pepper and stir. Bring to a boil then reduce the heat to the lowest setting, cover, and gently simmer until the meat is tender, about 45 minutes. Stir in the pearl onions and mushrooms, cover and simmer again until they are cooked through, about 15 minutes more. Remove the thyme and stir in the cream. Return to a boil and cook for 2 minutes. Serve family-style from the Dutch oven at the table.