3 lbsboneless Ontario grain-fed veal shouldertrimmed and cut into 1" cubes
1/2tsp black pepper
4tbsp olive oildivided
1mediumwhite or yellow oniondiced
3mediumcarrotspeeled and diced to 1/2" rounds
3medium celery ribstrimmed and diced to 1/2" pieces
1cupdry white wine
12Cippolini onionspeeled and left whole
1 1/2cupschicken broth
14.5canstewed San Marzano whole tomatoesstrained, cut into quarters; reserving 2 tbsp of tomato sauce from can
1/4cupfresh parsleyfinely chopped
Preheat oven to 300F.
Pat the veal dry using paper towels and season on all sides with salt and pepper.
Add 1 tbsp of olive oil to the bottom of the dutch oven pot and heat to medium-high heat. Add the veal to the pot allowing space between the pieces and brown on all sides. Work in batches transferring the browned veal to a large bowl off to the side and then add more veal to the pot. Continue this process until all the veal has been browned adding in a little olive oil as needed so the veal doesn't stick to the bottom of the pot.
Once the veal is browned and in transferred to a bowl add the remaining tbsp of olive oil to the pot. Next, add the diced onions, carrots and sautee until the onions become translucent. Add in the garlic and let cook for 1 minute.
Bring the veal back to the pot and add the flour and mix to coat the veal. Let cook for one minute.
Add the white wine to the pot and use a wooden spoon to scrape up any brown bits from the bottom of the pot. Add the Cippolini onions and top with chicken broth. Pour in enough so that the veal is barely covered about 1 1/2 cups.
Add the bay leaves and quartered tomatoes along with 2 tbsp of the tomato sauce from the can. Mix. Cover the pot with the lid and place in oven. Let cook for about 1 1/2 hours or until veal is tender.
Remove the Dutch oven from the oven, mix removing the bay leaves. The gravy should be thick enough to coat the back of a spoon. It should not be watery. If still thin, add the pot without the lid back to the stovetop over medium-high heat. Add 1 heaping tbsp of cornstarch to a 1/4 cup of cold water stirring in the cup until smooth and clump-free. Pour this cornstarch slurry into the stew and mix. Bring the stew to a boil and stir. After about 1 minute the gravy should be thickened. You don't want it sludgy just thick enough to add a smooth coating to a spoon. Remove from heat.
To a small bowl add 1 clove minced garlic, the zest from 1 large lemon and a 1/4 cup chopped fresh parsley. Mix.
Serve the stew in over a bed of polenta or mashed potatoes and sprinkle with the fresh gremolata and salt and pepper to taste.
Storage:Store in a sealed container in the fridge for up to 3 days. Reheat stovetop or in the microwave.Substitutions:
Pearl onions can be substituted for Cippolini.
Vegetable or Beef broth can be used in place of chicken broth.
Diced tomatoes can be used instead of stewed tomatoes.