Veal With Parsley And Capers - cooking recipe

Ingredients

2 2/3 lb deboned veal shoulder, chopped coarsely
1/3 cup all-purpose flour
1/4 cup olive oil
8 None shallots, peeled, with roots intact
13.5 oz button mushrooms
1 cup dry white wine
11 oz pork soup bones
1 cup chicken stock
4 None bay leaves
4 oz frozen peas, thawed
1/2 cup coarsely chopped fresh flat-leaf parsley leaves
1 tbsp rinsed, drained baby capers
2 tsp lemon zest
2 cloves garlic, chopped finely

Preparation

Coat veal in flour, shaking off excess. Heat 2 tbsp oil in a large frying pan over medium-high heat. Working in batches, cook veal until browned all over. Transfer to a 4.5-quart slow cooker.
Add remaining oil to pan. Cook shallots and mushrooms, stirring, until browned. Add wine and bring to a boil. Boil until reduced by 1/2.
Add pork bones, stock, bay leaves and shallot mixture to slow cooker. Cook, covered, on low for 6 hours.
Discard bones and bay leaves. Stir in peas, parsley, capers, lemon zest and garlic. Season to taste.