French-Style Veal Stew

Cook time 2 hours
Servings 4


1kg veal shoulder, bone removed and cut into large cubes (alternatively 1kg veal shank - osso bucco) 
1 onion, left whole + ½ an onion, chopped
2 cloves
2 stalks celery, cut into 4
2 carrots, cut into 4
1 small leek, cleaned and tied up
1 clove garlic, peeled
1 sprig thyme
2 bay leaves
1 tbsp extra virgin olive oil
2 cups rice, washed
Salt and pepper

For the sauce
30g butter
30g plain flour
2 tbsp cream
Juice ½ lemon
1 egg yolk

French-Style Veal Stew


Place the veal in a cook4me (or large stock pot) and cover with about 1.5L of water. Pierce the whole onion with the cloves and add it to the pot along with the celery, carrots, leek, garlic, thyme and bay leaves. Cook under pressure for 40 minutes or if cooking on the stove top, bring to the boil then lower the heat and cook very gently for about 1 ½-2 hours.

In a pot gently fry off the chopped ½ an onion with the olive oil until soft. Add the rice, thyme, salt and a couple of ladles of the broth from the veal stew (enough to cover rice). Stir, then place the lid on and bring to the boil, then cover with a lid and reduce to a simmer. Cook for about 20 minutes or until the rice is cooked. 

Take the veal and vegetables out of the broth, place on a dish, and cover.

In a small pot, melt the butter then add the flour and stir to prevent colouring then add the broth, one ladleful at a time until smooth and thick. Remove from the heat, add the egg yolks, lemon juice and a touch of cream and stir to combine. Season to taste.

Pour the sauce over the meat and vegetables and serve with the rice in the middle of the table.