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Obesity Discussion · 08-11-07, 05:39 AM

LEMON-SAGE VEAL STEW

Servings: 4
Prep time: 0:15:00
Bake/Cook time: 7:00:00

Calories: 534
Fat: 26 grams
Protein: 62 grams
Carbohydrates: 8 grams
Fiber: 2 grams
Net Carbs: 6 grams
2 3/4 pounds veal shoulder for stew, cut into 1-1/2" pieces
salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 teaspoons chopped garlic
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1/4 pound baby carrots (1 cup)
1/4 pound frozen or fresh pearl onions (1 cup)
1 large celery stalk, cut into 1/2-inch pieces on the diagonal
(3/4 cup)
3 tablespoons fresh sage, chiffonade
2 1/2 tablespoons fresh lemon juice (1 1/2 lemons)
1 1/2 tablespoons freshly grated lemon zest (2 lemons)
1. Season veal generously with salt and pepper. Heat oil
and butter in large heavy-bottomed pot over high heat.
Brown veal well on all sides, about 8 minutes. Add garlic
and saut until aroma is released, about 30 more
seconds.
2. Add broth, turn heat down to low, and simmer covered
until veal is fork tender, about 2 hours. Add vegetables
and cook until softened, about 15 more minutes.
3. Transfer veal and vegetables to a platter and set aside.
Turn heat up to high and cook liquid until reduced by
half, about 10 minutes. Return veal to pot and simmer
just to heat through, about 2 minutes. Stir in sage,
lemon juice and zest just before serving.
Techniques like browning the meat and reducing the sauce add
depth of flavor. These steps require just a little time and effort,
but produce a superior final product.

08-11-07, 05:39 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,906 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Lemon-Sage Veal Stew LEMON-SAGE VEAL STEW Servings: 4 Prep time: 0:15:00 Bake/Cook time: 7:00:00 Calories: 534 Fat: 26 grams Protein: 62 grams Carbohydrates: 8 grams Fiber: 2 grams Net Carbs: 6 grams 2 3/4 pounds veal shoulder for stew, cut into 1-1/2" pieces salt and freshly ground black pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 1 1/2 teaspoons chopped garlic 2 cans (14-1/2 ounces each) reduced-sodium beef broth 1/4 pound baby carrots (1 cup) 1/4 pound frozen or fresh pearl onions (1 cup) 1 large celery stalk, cut into 1/2-inch pieces on the diagonal (3/4 cup) 3 tablespoons fresh sage, chiffonade 2 1/2 tablespoons fresh lemon juice (1 1/2 lemons) 1 1/2 tablespoons freshly grated lemon zest (2 lemons) 1. Season veal generously with salt and pepper. Heat oil and butter in large heavy-bottomed pot over high heat. Brown veal well on all sides, about 8 minutes. Add garlic and saut until aroma is released, about 30 more seconds. 2. Add broth, turn heat down to low, and simmer covered until veal is fork tender, about 2 hours. Add vegetables and cook until softened, about 15 more minutes. 3. Transfer veal and vegetables to a platter and set aside. Turn heat up to high and cook liquid until reduced by half, about 10 minutes. Return veal to pot and simmer just to heat through, about 2 minutes. Stir in sage, lemon juice and zest just before serving. Techniques like browning the meat and reducing the sauce add depth of flavor. These steps require just a little time and effort, but produce a superior final product. Atkins - Lemon-Sage Veal Stew Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________