A light, make-ahead veal stew braised in white wine with parsnips, carrots and potatoes, brightened at the end with lemon zest and fresh herbs — good for a crowd.
Dust the meat with flour and season with salt and pepper. Sear in hot olive oil until golden all around, then remove. Add the onions to the same pot and sweat about 5 minutes, then return the meat. Deglaze with 2 cups of the wine, cook off the alcohol about a minute, then cover and simmer over medium heat.
Meanwhile, bring a quart of vegetable stock and the remaining 2 cups of wine to a boil. Add the parsnips, carrots and potatoes, reduce heat, cover and poach about 15 minutes. Drain and set aside.
Add the poached vegetables to the stew, cover, and cook 1¼ hours more, adding the string beans in the last 10 minutes.
When the meat is tender and the juices have thickened, sprinkle with lemon zest and chopped parsley or thyme before serving.
