Blanquette De Veau

Directions

1. Rinse meat and place in a 5- to 6-qt pan. Add in broth, carrots, cloves, bay leaves, and peppercorns. Bring to a boil over high heat, cover, and simmer gently till meat is very tender when pierced, 1 to 1 1/4 hrs.
2. Meanwhile, rinse mushrooms; trim off and throw away discolored stem ends. In a 10- to 12-inch frying pan over medium heat, heat butter; add in mushrooms and onions, mix, cover, and cook, shaking pan or possibly stirring often, till mushroom juices have evaporated and vegetables are beginning to brown, about 15 min. Remove from heat.
3. When veal is tender, transfer meat and seasonings with a slotted spoon to the pan with the mushrooms and onions (mounding, if necessary); throw away cloves and bay leaves if you like. Add in lemon peel and cream to the broth in the 5-to 6-qt pan and boil, uncovered, over high heat till reduced to 3 c., 10 to 15 min. Stir in parsley.
4. In a small bowl, blend cornstarch with 2 Tbsp. water till smooth; stir into boiling veal juices. Add in lemon juice and the meat and vegetables; stir gently till meat is warm, 2 to 3 min. Add in salt to taste and ladle stew into wide bowls.
5. This recipe yields 6 servings.
6. Comments: To use a 4- to 6-qt electric slow cooker, combine ingredients for step 1, cover, and cook on high setting till meat is very tender when pierced, about 3 hrs. Transfer meat and seasonings to the cooked mushrooms and pour juices into a 4- to 5-qt pan, then complete steps 3 and 4 on the stove.