Blanquette de Veau- A Classic French Veal Stew recipe that is brought to us by my friend, Chef Jean-Daniel Beaucoup. We have switched up the recipe a tiny bit by using the Veal Osso Buco, and we have also worked up a version using the Pork Osso Buco. Both are delicious.
Chef Jean-Daniel brings us his family recipe for Winter White Stew.
Jean-Daniels’ grandmother is from the Burgundy region of France, where this creamy white stew with butter and deliciousness originated. This classic eighteenth-century comfort food will become a favorite. Jean-Daniel refers to it as French in your face! I love it~!
Together, we have prepared this stew two ways. Jean-Daniel has used the pricier French Veal Osso Buco, while I have used the more cost-effective yet equally delicious Pork Osso Buco.
Ingredients
- 2.5 Pounds of Veal Osso Bucco. ( 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
- Prepare the vegetables. Peel and chop the garlic and onions. ( Reserve the small white onions.) Peel and slice the carrots into rounds. Slice the white parts of the leeks and the celery stalks finely.
- Start the Blanquette. In a large Dutch oven or cocotte, melt 2 tablespoons of butter. Add the veal osso bucco (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 white onions and bring to a gentle simmer. Cook, covered, for 1 hour over low heat. 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. **
- 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.
- 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 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.
- Finish and Serve. Coat the veal and vegetables with the sauce and serve immediately. Traditionally served with steamed rice or buttered noodles.
- 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.
Chowfancy 