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Smoky Tomato-Braised Veal Shoulder with Potatoes
FOOD AND WINE17Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. vegetable oil
- 6 lb. boneless veal shoulder (cut into 8 equal chunks)
- kosher salt
- freshly ground pepper
- 2 cups dry red wine
- 28 oz. fire roasted tomatoes (can whole, crushed)
- 1 cup chicken stock
- 6 oz. tomato paste
- 5 garlic cloves (smashed)
- 3 bay leaves
- 3 inches rosemary sprigs
- 2 star anise pods
- 3 celery ribs (cut into 1/2-inch dice)
- 2 carrots (cut into 1/-inch dice)
- 1 onion (cut into /2-inch dice)
- 2 lb. fingerling potatoes (sliced crosswise 1/4 inch thick)
- 2 tsp. finely grated lemon zest
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