Cocotte de Veau aux Herbes - A classic French recipe

Name: Cocotte de Veau aux Herbes - A classic French recipe
Prep time: 5 min
Cook time: 80 min
Total time: 5 min
Yield: 6
Cuisine: French
Ingredients: 2 lbs veal; 2 tbsps flat-leaf parsley; 2 tarragon; 2 tbsps chervil; 2 tbsps unsalted butter; 0.5 lemon; 1 cup white wine; 3 tbsps heavy cream

5 mins prepServes 6

6 servings

What you need

2 lb veal, 2 pounds shoulder of veal

1 flat-leaf parsley, 2 tablespoons fresh flat-leaf parsley

2 tarragon, 2 tablepsoons fresh tarragon leaves

1 chervil, 2 tablespoons fresh chervil

1 unsalted butter, 2 tablespoons unsalted butter

½ lemon, 1/2 lemon

1 cup white wine, 1 cup white wine

1 heavy cream, 2 to 3 tablespoons heavy cream

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Instructions


0 Preheat the oven to 400 degrees. Cut the veal into pieces of 2 to 3 inches thick. Chop the parsley, the tarragon and the chervil. In a large cocotte melt the butter.
1 Add the veal one at the time and then add the herbes to it. Mix well. Add 2 tablespoons of the white wine, cover and place in the hot oven. Cook in the oven for 30 minutes.
2 Take out the cocotte from the oven and turn over all the veal pieces. Cook for another 30 minutes at 350 °.
3 Remove the cocotte from the oven and add the rest of the white wine, the juice of the half lemon and the heavy cream. Place over the stove over high heat for another 7 to 8 minutes
4 Serve in a shallow dish.
5 Great side dish are butter sautéed mushrooms.

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Cocotte de Veau aux Herbes - A classic French recipe

What you need

Instructions

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