Veal Stew With Spring Greens - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 tablespoon oil
3 lbs veal shoulder, cut into 1 1/2 inch cubes
salt & freshly ground black pepper
1 cup dry white wine
5 cups fresh spinach, chopped
5 cups fresh sorrel, chopped
1 head romaine lettuce, chopped
1 bunch watercress, chopped
1 leek, finely chopped
1/4 cup fresh parsley, finely chopped
1/4 cup fresh tarragon, finely chopped
1/4 cup fresh chives, finely chopped
1 cup creme fraiche or 1 cup sour cream

Preparation

Preheat oven to 325 degrees F.
In a large oven safe casserole, melt butter and oil over medium high heat.
Season veal with salt and pepper and add to casserole; cook until well browned on all sides, about 12 minutes.
Add wine, cover with parchment paper, then casserole lid, and place in oven until meat is nearly tender, about 1 hour.
Add spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and creme fraiche; stir and season with salt and pepper.
Return casserole to oven until greens wilt, about 30 minutes more.
Serve with steamed white rice.