Veal Stew With Spring Greens

• 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

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

unsalted butter, oil, veal shoulder, salt, white wine, fresh spinach, fresh sorrel, romaine lettuce, fresh parsley, fresh tarragon, fresh chives, creme fraiche

Taken from www.food.com/recipe/veal-stew-with-spring-greens-416918 (may not work)