Blanquette de Veau- A Classic French Veal Stew recipe that is brought to us by my friend, Chef Jean-Daniel Bourgeacq. We have switched up the recipe a tiny bit by using Veal Osso Buco, and we have also worked up a version using Pork Osso Buco. Both are delicious.

Chef Jean-Daniel brings us his family recipe for Winter White Stew.

Ingredients

• 2.5 Pounds of Veal Osso Buco. ( Approx four pieces.)
• 3 medium carrots
• 3 medium onions
• 10 pearl onions
• 1 bouquet garni (parsley, thyme and bay leaf)
• 5 oz diced bacon or pancetta ( lardons)
• 2 leeks (white parts only)
• 3 garlic cloves
• 3 celery stalks
• 4 tablespoons of butter ( separated 2/2)
• 1/4 cup flour
• 1 1/4 cup heavy cream
• 2 egg yolks
• Juice of lemon
• Salt and pepper to taste

Blanquette de Veau-

Classic French Veal Stew ( Using Osso Buco)

Method

1. Prepare the vegetables. Peel and chop the garlic and onions. (Reserve the small pearl onions.) Peel and slice the carrots into rounds. Slice the white parts of the leeks and the celery stalks finely.
2. Start the Blanquette. In a large Dutch oven or cocotte, melt 2 tablespoons of butter. Add the veal osso buco (or pork) and sauté without browning. This is meant to be a winter white meal. Keep the veal with a golden sear. Add the lardons, vegetables, and bouquet Garni. Stir and let everything meld gently for a few minutes. Add enough beef stock or water to cover the ingredients by 1 1/2 times their volume. Add the small pearl onions and bring to a gentle simmer. Cook, covered, over low heat for 1 hour. Alternatively, you can place the entire Dutch oven in a 350-degree oven and cook for 1 hour. ** Please note that if you are using pork, it will take closer to 2 hours to reach a tender doneness. **
3. Strain and Serve. When the meat is tender, remove it from the vegetables. Strain the broth through a fine sieve and, if necessary, reduce it slightly to concentrate the flavor.
4. Prepare the sauce (velouté). In a saucepan, melt the remaining 2 tablespoons butter, whisk in the flour, and cook for 2 to 3 minutes to make a blond roux. Gradually add some of the hot broth, whisking it until smooth, to form a creamy sauce. Simmer for a few minutes until thickened. In a bowl, add and beat the egg yolks with the cream, then stir in a bit of the hot sauce to temper. Off the heat, whisk the mixture back into the sauce, but do not bring to a boil. Add the lemon juice, salt, and pepper to taste.
5. Finish and Serve. Coat the veal and vegetables with the sauce and serve immediately. Traditionally served with steamed rice or buttered noodles.
6. Bon Appétit! Chowfancy!

Accord de vin suggéré– Pouilly Fumé– un vin blanc sec de la vallée de la Loire qui équilibre parfaitement la richesse de la sauce ! Wine Suggestion– Pouilly Fume- A dry Loire Valley white wine that cuts through the richness of the sauce perfectly.