Veal, cubed for stew (leg and shoulder), separable lean only, raw

Cubed veal from the leg and shoulder is built for slow, moist cooking rather than a quick sear, since the connective tissue running through these working muscles needs time to soften. It is the classic base for a French blanquette de veau, simmered gently in a light stock with cream and vegetables, or for a heartier ragout or osso buco-style braise with tomatoes and wine. Searing the cubes first to develop color, then braising low and slow with stock, aromatics, and vegetables, turns this lean cut tender over an hour or more, and it also works well threaded onto skewers with vegetables for a slow-grilled kebab or simmered into a curry with warm spices.

Look for evenly cut cubes trimmed of visible sinew and excess fat, and use fresh veal within a couple of days or freeze it for later. The lean-only cut carries just 2.5 g of fat per 100 g, while providing 20.3 g of protein per 100 g, about 41% of the daily value in a serving, so a braise built around it, with carrots, onions, celery, and a splash of white or red wine, makes a satisfying stew without much added fat, especially served over egg noodles or mashed potatoes to soak up the sauce.