Cocotte de veau aux herbes. After the long week end of Turkey and left overs, cooking something new was fun.
I love to cook my meals in the oven when the occasion presents itself thus tonight we did just that.
A wonderfully tender veal shoulder ( have your butcher cut it into pieces to save you time) with tarragon, parsley and chervil with wine and lemon. The essence of the herbs infuses the meat as a result the meat is tender and each bite absolutely melting.
Finishing it by adding the heavy cream, the sauce will dilute thus adding even more flavor to the meat.
Careful when bring it out of the oven and cooking it on the stove top, remember hot.
Cocotte de Veau aux Herbes - A classic French recipe
Amount Per Serving
Calories 317Calories from Fat 144
% Daily Value*
Saturated Fat 8g50%
Vitamin C 7.5mg9%
Vitamin A 450IU9%
* Percent Daily Values are based on a 2000 calorie diet.