Veal Stew with Dill

• 1 1/2 pounds boneless veal shoulder, cut into roughly 1 1/2-inch chunks
• 4 shallots, peeled
• 8 to 12 very small new potatoes
• Salt and freshly ground black pepper
• 2 carrots, cut into roughly pea-sized bits (optional)
• 1 cup shelled fresh or frozen peas
• 8 scallions, roughly chopped (optional)
• 1/2 cup snipped fresh dill for garnish, or more to taste
• Lemon wedges for serving

1. Put the veal in a broad skillet over high heat; sear, undisturbed, for about 4 minutes, or until the underside is nicely browned (dont worry if not all of the pieces brown).
2. Stir, then add the shallots and potatoes.
3. Cook for another couple of minutes, then add salt, pepper, and 1 1/2 cups of water.
4. Stir, scraping the bottom if necessary to loosen any bits of meat that may have stuck.
5. Turn the heat to low, cover, and simmer for about 45 minutes, stirring once or twice during that period.
6. Uncover and add the carrots if youre using them; stir once, recover, and simmer for about 15 minutes more, or until the veal and potatoes are tender.
7. Uncover and add the peas and scallions if you like.
8. Raise the heat if necessary to boil away excess liquid.
9. Taste and adjust the seasoning, then serve, garnished with the dill and accompanied by a lemon wedge.

veal shoulder, shallots, potatoes, salt, carrots, peas, scallions, dill, lemon wedges

Taken from www.epicurious.com/recipes/food/views/veal-stew-with-dill-386694 (may not work)