Veal With Parsley And Capers

• 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

1. 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.
2. 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.
3. Add pork bones, stock, bay leaves and shallot mixture to slow cooker. Cook, covered, on low for 6 hours.
4. Discard bones and bay leaves. Stir in peas, parsley, capers, lemon zest and garlic. Season to taste.

veal shoulder, flour, olive oil, shallots, button mushrooms, white wine, pork soup bones, chicken stock, bay leaves, frozen peas, parsley, capers, lemon zest, garlic

Taken from recipes-plus.com/api/v2.0/recipes/35762 (may not work)