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Veal Stew with Mushroom and Peas, on Toast

(from Piatto Unico, by Toni Lydecker)
Course Main Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 4 servings

Ingredients

  • 2 pounds bone-in veal shoulder steaks or 1 ¾ pounds boneless veal stew meat
  • Extra virgin olive oil
  • 1/2 cup chopped shallot or onion
  • 1 thick-cut pancetta slice 1/4-inch thick, cut in small cubes (about 1/3 cup)
  • 10 ounces crimini or white mushrooms halved, thinly sliced
  • Sea salt or kosher salt
  • Freshly ground black pepper
  • 2 tablespoons flour
  • ½ cup white wine
  • 1/3 cup heavy cream
  • 1 ½ cups frozen baby peas
  • 4 large slices white or whole-grain country-style bread

Instructions

  1. Blot the veal shoulder dry with paper towels. Trim it, discarding the fat but reserving the bones. Cut the lean meat in 1/2-inch cubes.
  2. Over medium heat, heat enough oil (about 2 tablespoons) in a large straight-sided sauté pan. Cook the shallot and pancetta, stirring often, until the fat is rendered and the shallot and pancetta are lightly browned, about 5 minutes. Stir in the mushrooms, cooking until they soften and release some of their liquid, about 8 minutes. Add salt and pepper to taste. Scoop the contents of the pan into a bowl.
  3. Heat a little more olive oil (about 1 tablespoon) over medium-high heat in the same pan. Cook the veal (in batches, if necessary) until lightly browned; season with salt and pepper. Stir and continue cooking until browned all over.
  4. Lower the heat to medium. Sprinkle with the flour; stir for a minute or two. Add the wine, letting it sizzle while scraping the bottom of the pan with a spatula.
  5. Return the reserved veal bones (if any) and mushroom mixture to the pan, and add ½ cup water. When it comes to a simmer, reduce the heat to low and cook, partially covered, until very tender, about 1 ½ hours; add a little water from time to time if needed.
  6. When the veal is tender, remove and discard the bones (if any). Stir in the cream and peas, and cook a few minutes longer until the peas are cooked through and the sauce thickens slightly.
  7. Toast the bread until crisp but not browned; slice in half diagonally. To serve: Arrange two toast halves in the center of each plate. Spoon the stew on top, letting it cascade over the sides of the toast.