This Veal with Leeks and Artichokes recipe produces veal that melts in your mouth with the sweet flavors of leeks and the earthiness of artichokes. You can substitute the veal with lamb cubes for another outstanding variation of this delicious hearty stew. Serve with a side of rice or couscous.
Veal with Leeks and Artichokes recipes
Veal with Leeks and Artichokes
- 3 1/2 pounds boneless veal cubes
- 1 1/4 cups Italian parsley chopped fresh
- 3 garlic cloves minced
- 1 lemon peel finely grated
- 3 tablespoons olive oil
- 2 large leeks white and pale green parts only, thinly sliced (about 2 1/2 cups)
- 1 large onion thinly sliced
- 3/4 teaspoon thyme dried ,or 1 tablespoon fresh
- 1 1/2 cups chicken broth or more low-salt
- 1/2 lemon
- 1 12 oz bag of frozen artichoke hearts thawed and patted dry.
- Sprigs thyme fresh, optional, for garnish
- Place trimmed veal in large bowl; sprinkle generously with salt and pepper. Cover and let stand at room temperature 30 minutes.
- Combine 1 cup chopped parsley, minced garlic, and grated lemon peel in small bowl. Reserve remaining 1/4 cup parsley for garnish.
- Heat oil in heavy large pot over high heat. Working in batches, add veal and cook until well browned on all sides, about 7 minutes per batch.
- Transfer veal to medium bowl. Add leeks and onion to drippings in pot and sauté until softened, about 7 minutes. Add chopped parsley mixture and thyme; stir 30 seconds.
- Return veal and any accumulated juices to pot. Add 1 1/2 cups broth and bring to boil, add defrosted artichoke hearts. Reduce heat to medium-low; cover and simmer until veal is very tender, about 1 1/2 hours. Add more broth by 1/4 cupfuls if stew is dry.
- Season stew to taste with salt and pepper. Transfer to bowl; sprinkle veal stew with reserved 1/4 cup chopped parsley and thyme.
- Veal stew can be prepared 1 day ahead of serving. Cool slightly. Refrigerate stew uncovered until cold, then cover and keep refrigerated.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Slow Cooker Veal with Leeks and Artichokes
- 1.5 pounds (680g) veal stew meat, cut into bite-sized pieces
- 2 leeks, cleaned and sliced into thin rings
- 1 can (14 oz/400g) artichoke hearts, drained and quartered
- 3 cloves garlic, minced
- 1 cup (240ml) chicken broth
- 1/2 cup (120ml) dry white wine
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Sear the Veal (Optional): In a skillet over medium-high heat, heat the olive oil. Add the veal pieces and sear them until browned on all sides. This step is optional but adds extra flavor to the dish. Transfer the veal to your slow cooker.
- Add Leeks and Garlic: In the same skillet, add the sliced leeks and minced garlic. Sauté for a few minutes until the leeks soften and become fragrant. Transfer them to the slow cooker with the veal.
- Combine Ingredients: Add the quartered artichoke hearts, dried thyme, salt, and pepper to the slow cooker with the veal, leeks, and garlic.
- Pour in Liquid: Pour the chicken broth and dry white wine over the ingredients in the slow cooker. Stir gently to combine all the components.
- Slow Cook: Cover the slow cooker and set it to cook on the low heat setting. Let it cook for 6-8 hours or until the veal becomes tender and the flavors meld together beautifully.
- Serve: Once the dish is ready, taste and adjust the seasoning if needed. Sprinkle chopped fresh parsley on top for a burst of color and freshness. Serve your Slow Cooker Veal with Leeks and Artichokes with your favorite side dishes or over cooked rice or pasta.
Tips for making Veal with Leeks and Artichokes
- Searing for Flavor: If you have the time, searing the veal before slow cooking can enhance its flavor. It creates a lovely crust and adds depth to the dish.
- Low and Slow: Patience pays off in slow cooking. Keep the heat on low to allow the flavors to meld and the veal to become tender. It’s worth the wait!
- Leeks’ Secret: Leeks add a delightful sweetness to the dish. Make sure to clean them thoroughly, as they can trap dirt between their layers.
- Wine Choice: Choose a dry white wine for a balanced flavor profile. It should complement, not overpower, the dish.
- Artichoke Hearts: Opt for canned or jarred artichoke hearts for convenience. Be sure to drain them well before adding to the slow cooker.
- Creamy Mashed Potatoes: Serve your veal over a bed of creamy mashed potatoes. The velvety texture complements the tender veal perfectly.
- Crusty Bread: Warm, crusty bread is ideal for sopping up the savory sauce. It’s a simple yet divine pairing.
- Lemon Zest: A sprinkle of fresh lemon zest adds a zingy brightness to each bite. It’s a small touch that makes a big difference.
- Wine Pairing: Since you used white wine in the dish, consider serving the same wine alongside. It creates a harmonious pairing.
- Green Salad: A light green salad with a lemon vinaigrette balances the richness of the veal and artichokes.
- Pasta Perfection: Cook up some pasta and toss it in the flavorful sauce from your slow cooker. It’s an easy way to create a pasta masterpiece.
Frequently Asked Questions about Veal with Leeks and Artichokes
- Can I use a different cut of meat? Absolutely! While veal stew meat works beautifully, you can experiment with beef stew meat or even chicken for a unique twist.
- How can I store leftovers? To store leftovers, transfer them to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Can I make this recipe gluten-free? Yes, you can. Ensure your chicken broth and any condiments used are gluten-free, and serve it with gluten-free sides like rice or potatoes.
- What if I don’t have a slow cooker? If you don’t have a slow cooker, you can adapt this recipe for stovetop or oven cooking. Use a heavy-bottomed pot and follow the same steps, simmering on low heat or baking at a low temperature.
- Can I freeze this dish? Yes, you can freeze it. Allow it to cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
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I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.