03-25-07, 06:16 PM
|
#1 (permalink)
|
| Administrator
Join Date: Jan 2005 Location: Phoenix, AZ
Posts: 7,955
Weight Statistics8/1/2006 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
__________________  |
|  |
Linear Mode
