Veal Stew with Artichokes

Ingredients

• 2 1/2 pounds veal stew meat, cut into 2-inch cubes
• Sea salt and pepper to season veal cubes
• 2 packages frozen artichokes, thawed
• 3/4 teaspoon freshly ground pepper
• 6 teaspoons good quality Olive Oil or Coconut Oil
• 1/2 cup dry white wine
• 2-3 carrots, sliced
• 1 large yellow onion, chopped
• 2 celery stalks, chopped
• 1 shallot, peeled and minced
• 1 Garlic clove, minced
• 4 cups low sodium chicken stock (or home made)
• 3 lemons, juiced
• 3/4 teaspoon sea salt
• 3/4 teaspoon ground coriander
• 1/4 cup fresh Parsley

, chopped

• 1 bay leaf
• 2 tablespoons arrowroot flour

Directions

1. Heat olive oil in a large dutch oven or pot. Take veal cubes and season with salt and in 2 batches, brown veal on all sides. Transfer browned veal to a platter or if you are using a slow cooker then set to low and start adding the browned veal.
2. After each batch, deglaze pan by adding 1/4 cup wine to the hot pan, scraping up any brown bits; add to the dutch oven.
3. When all meat is browned, add 1 teaspoon oil; add in carrots, onions and celery, sauté for 3 minutes. Then add in shallot, garlic, chicken stock, arrowroot flour, coriander and parsley in the pot with veal and the carrot and onion mixture.
4. Place the parsley on top of the veal mixture. Tuck the bay leaf into the center. Cover set to a low temperature for 4 hours.
5. While the stew is cooking take the artichokes and place in a bowl. Pour the lemon juice over the artichokes and stir together. When ready to use the artichokes – just drain the lemon juice.
6. NOTE: You can also put this in a slow cooker on low for 8 hours or put in the oven at 325 degrees F for 3 1/2 hours.
7. One hour before serving, remove bay leaf; discard. Stir in artichokes, cover and cook on low for another 30 minutes or if you are using a slow cooker – for 1 more hour.

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