Classic French Veal Blanquette

Ingredients

• 1.5 kg (3.3 lbs) veal shoulder, cubed 1.5 kg (3.3 lbs) veal shoulder, cubed
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 4 tablespoons unsalted butter 4 tablespoons unsalted butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 500 ml (2 cups) chicken stock 500 ml (2 cups) chicken stock
• 500 ml (2 cups) veal stock 500 ml (2 cups) veal stock
• 250 ml (1 cup) heavy cream 250 ml (1 cup) heavy cream
• 2 bay leaves 2 bay leaves
• 4 sprigs fresh thyme 4 sprigs fresh thyme
• 1 lemon, zest only 1 lemon, zest only
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt 2 tablespoons of butter over medium heat. Add the veal cubes and cook until browned on all sides. Remove the veal from the pot and set aside.
2. 2.
   In the same pot, melt the remaining 2 tablespoons of butter. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened.
3. 3.
   Sprinkle the flour over the vegetables and stir well to coat. Cook for 2 minutes to cook off the raw flour taste.
4. 4.
   Gradually pour in the chicken stock and veal stock, stirring constantly to avoid lumps. Add the bay leaves, thyme sprigs, and lemon zest. Season with salt and pepper.
5. 5.
   Return the veal to the pot and bring the mixture to a simmer. Cover and cook over low heat for 1.5 to 2 hours, or until the veal is tender.
6. 6.
   Remove the veal from the pot and set aside. Discard the bay leaves and thyme sprigs.
7. 7.
   Increase the heat to medium-high and simmer the sauce until it thickens slightly, about 10 minutes.
8. 8.
   Reduce the heat to low and stir in the heavy cream. Return the veal to the pot and cook for an additional 5 minutes to heat through.
9. 9.
   Adjust the seasoning with salt and pepper if needed. Serve the Veal Blanquette hot, garnished with fresh thyme leaves.

Treat your ingredients with care...

• Veal — Choose a tender cut of veal shoulder for the best results. Trim any excess fat before cubing.
• Chicken stock — Opt for a low-sodium chicken stock to have better control over the dish's saltiness.
• Lemon zest — Use a microplane grater to zest the lemon, ensuring you only get the fragrant outer layer and not the bitter white pith.
• Heavy cream — Use full-fat heavy cream for a rich and creamy sauce.
• Fresh thyme — Strip the thyme leaves from the stems before adding them to the dish for a subtle herby flavor.

Tips & Tricks

• For a lighter version, you can substitute half of the heavy cream with Greek yogurt.
• To add a touch of freshness, garnish the dish with chopped parsley before serving.
• Serve the Veal Blanquette with a side of buttered noodles or steamed rice to soak up the delicious sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it to the simmering sauce.

Serving advice

Serve the Classic French Veal Blanquette in shallow bowls or plates to showcase the creamy sauce. Accompany it with a side of buttered noodles or steamed rice to complete the meal. Garnish with fresh thyme leaves for an added touch of elegance.

Presentation advice

To elevate the presentation, place a few cooked carrots and celery slices on top of the veal before serving. Drizzle a small amount of the sauce over the vegetables for an attractive finishing touch. Serve with a side of crusty French bread to mop up every last bit of the delicious sauce.