Chicken and Three-Bean Burritos
INGREDIENTS:
1 oz Dried porcini mushrooms Thick slices
4 c Hot water 6 Veal shanks (1 inch thick)
4 tb Olive oil, divided All-purpose flour
2 lg Onions, chopped 1 c Dry white wine
2 Cloves garlic, chopped 1 1/2 c Canned beef broth
2 ts Dried rosemary 2 tb Fresh lemon juice
2 Bay leaves 1 pk Frozen peas, thawed (10
1 lb Button mushrooms, sliced -ounces)
3 lg Red-skinned potatoes, cut 3 tb Chopped fresh parsley
-into 1/2-inch 1 tb Chopped lemon peel
1 oz Dried porcini mushrooms Thick slices
4 c Hot water 6 Veal shanks (1 inch thick)
4 tb Olive oil, divided All-purpose flour
2 lg Onions, chopped 1 c Dry white wine
2 Cloves garlic, chopped 1 1/2 c Canned beef broth
2 ts Dried rosemary 2 tb Fresh lemon juice
2 Bay leaves 1 pk Frozen peas, thawed (10
1 lb Button mushrooms, sliced -ounces)
3 lg Red-skinned potatoes, cut 3 tb Chopped fresh parsley
-into 1/2-inch 1 tb Chopped lemon peel
Place the porcini and hot water in a bowl and let stand for about 30 minutes, until soft. Drain, reserving the liquid. Chop the porcini.
Preheat the oven to 350F. Heat 2 tablespoons of the oil over medium heat in a heavy large Dutch oven. Add the onions, garlic, rosemary and bay leaves. Saute until tender, about 10 minutes. Add the fresh mushrooms, the porcini mushrooms and the potatoes. Cook for 4 minutes, stirring occasionally.
Heat the remaining 2 tablespoons of oil in a large heavy skillet over high heat. Season the veal with salt and pepper and coat with flour. Add to the skillet and brown well, about 4 minutes on each side. Place on top of the vegetables in the Dutch oven. Add the wine to the skillet and bring to a boil, stirring up any browned bits from the bottom. Boil for about 3 minutes until the liquid is reduced by half., then add to the Dutch oven. Add the porcini soaking liquid, leaving any sediment behind. Add the beef broth and lemon juice. Bring to a boil. Cover and place in the oven. Bake until the veal is tender, about 1 1/4 hours. (Can be made 1 day ahead. Cover and chill.)
Remove from the oven and uncover. Cook over medium-high heat, stirring occasionally, until the liquid has thickened, about 15 minutes. Season with salt and pepper. Remove and discard the bay leaves. Add the peas and cook until heated through.
Mix the parsley and lemon peel in a bowl. Top the stew with the parsley mixture and serve.
Makes 4 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [
Preheat the oven to 350F. Heat 2 tablespoons of the oil over medium heat in a heavy large Dutch oven. Add the onions, garlic, rosemary and bay leaves. Saute until tender, about 10 minutes. Add the fresh mushrooms, the porcini mushrooms and the potatoes. Cook for 4 minutes, stirring occasionally.
Heat the remaining 2 tablespoons of oil in a large heavy skillet over high heat. Season the veal with salt and pepper and coat with flour. Add to the skillet and brown well, about 4 minutes on each side. Place on top of the vegetables in the Dutch oven. Add the wine to the skillet and bring to a boil, stirring up any browned bits from the bottom. Boil for about 3 minutes until the liquid is reduced by half., then add to the Dutch oven. Add the porcini soaking liquid, leaving any sediment behind. Add the beef broth and lemon juice. Bring to a boil. Cover and place in the oven. Bake until the veal is tender, about 1 1/4 hours. (Can be made 1 day ahead. Cover and chill.)
Remove from the oven and uncover. Cook over medium-high heat, stirring occasionally, until the liquid has thickened, about 15 minutes. Season with salt and pepper. Remove and discard the bay leaves. Add the peas and cook until heated through.
Mix the parsley and lemon peel in a bowl. Top the stew with the parsley mixture and serve.
Makes 4 servings.
[Taking It Easy; Karen Kaplan & Kristine Kidd] [