Veal Marsala

Veal Marsala

Ingredients:
Veal stew meat, cut into cubes
All-purpose flour for dredging
1/4 cup olive oil
6 garlic cloves, minced
1/2 cup chopped fresh parsley
3/4 cup dry Marsala wine
1/4 cup Chicken Stock or purchased stock
Salt and freshly ground black pepper to taste

Directions:
1. Coat veal with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add veal cubes, and brown on all sides. Remove veal from the pan with a slotted spoon, and transfer it to the slow cooker. Add garlic to the skillet. Cook, stirring constantly, for 1 minute. Scrape garlic into the slow cooker.
2. Add parsley, wine, and stock to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until veal is tender. Season to taste with salt and pepper, and serve hot.

Tip:
While veal is a baby cow, it’s so delicate that it’s most often cooked with chicken stock rather than veal stock. The same is true for pork; beef stock is too assertive for the lighter meats.

Variation:
Substitute boneless pork shoulder or country ribs for the veal.

Make Ahead:
The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.