Cocotte de Veau aux Herbes - A classic French recipe

Prep Time: 5

Cook Time: 1 20

Total Time: 1 25

Servings: 6

Author: Giangi Townsend

Ingredients

2 lbs veal 2 pounds shoulder of veal
2 tbsps flat-leaf parsley 2 tablespoons fresh flat-leaf parsley
2 tarragon 2 tablepsoons fresh tarragon leaves
2 tbsps chervil 2 tablespoons fresh chervil
2 tbsps unsalted butter 2 tablespoons unsalted butter
0.5 lemon 1/2 lemon
1 cup white wine 1 cup white wine
3 tbsps heavy cream 2 to 3 tablespoons heavy cream

Instructions

Preheat the oven to 400 degrees. Cut the veal into pieces of 2 to 3 inches thick. Chop the parsley, the tarragon and the chervil. In a large cocotte melt the butter.
Add the veal one at the time and then add the herbes to it. Mix well. Add 2 tablespoons of the white wine, cover and place in the hot oven. Cook in the oven for 30 minutes.
Take out the cocotte from the oven and turn over all the veal pieces. Cook for another 30 minutes at 350 °.
Remove the cocotte from the oven and add the rest of the white wine, the juice of the half lemon and the heavy cream. Place over the stove over high heat for another 7 to 8 minutes
Serve in a shallow dish.
Great side dish are butter sautéed mushrooms.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.