Citrus Veal Ragout
by Betty Bee
This veal dish is ideal for cooking slowly and is warming and comforting during the Winter months, however the lime, grapefruit and orange make it brighter and fresher than your average stew. The slow cooking turns the meat a beautiful pearly-pink colour, meltingly tender and soft. Serve it with plain noodles or some steamed carrot sticks for some simple joy.
1 kilo veal shoulder cubed
4 shallots, peeled and chopped
The zest and juice of 1 lime
The zest and juice of 1 grapefruit
The zest and juice of 1 orange
4 leeks whites chopped into 4cm lengths
100 ml white wine
300 ml vegetable stock
1 sprig of Rosemary
2 sprigs of Thyme
A handful of parsley finely chopped
Hear the oil on a large pan. Brown the meat this will take about ten minutes. Then add the shallots and leeks and continue to cook for a further five minutes.
Add the wine, stock to the pan. Sprinkle over the citrus zests, add the herbs and bring the contents of the pan to the boil. Turn the heat down and then simmer gently for forty-five minutes.
Remove the meat and vegetables from the pan and place in a serving dish and discard the sprigs of Rosemary and Thyme. Add the fruit juice to the pan, turn the heat up and bring to the boil. Reduce to contents of the pan until you have a syrup with which you can coat the reserved meat and vegetables. Sprinkle over the parsley, season and serve.