Adapted from a recipe in "The Best of Food & Wine." Serve with a side dish of white rice.
2 1/2 lbs. trimmed boneless veal shoulder, cut into 2-inch pieces Pinch of kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 2 tablespoons unsalted butter 3 tablespoons olive oil 2 1/2 cups low-sodium chicken broth or stock 2 teaspoons finely grated lemon zest 1/4 cup fresh lemon juice 1 bay leaf 1 lb. carrots, sliced 1 inch thick on the diagonal 1 lb. white pearl onions 1/2 cup Coffee Rich 1/2 cup chopped fresh mint
1. Season the veal with salt and pepper. Dredge the meat in the flour, shaking off the excess. In a large heavy skillet, melt the butter in 2 tablespoons of the olive oil over medium-high heat until foaming. Add half of the veal to the skilled and cook undisturbed for 5 minutes. Continue cooking, turning as necessary, until the pieces are well browned all over, 5 to 7 minutes longer. Transfer the browned veal to a large heavy casserole. Add the remaining 1 tablespoon oil to the skillet and repeat with the remaining veal.
2. Discard the fat from the skillet. Pour in 1 cup of the chicken stock and scrape the bottom of the pan with a wooden spoon to release all the browned bits. Pour this liquid into the casserole and add the lemon zest, lemon juice, bay leav and the remaining 1 1/2 cups chicken stock. Bring to a simmer over medium-high heat. Reduce the heat to low, cover and simmer for 1 1/4 hours.
3. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the carrots and cook until tender, about 8 minutes. Remove with a slotted spoon and set aside in a large bowl. Add the pearl onions to the saucepan and boil for 2 minutes. Drain and let cool. Peel the skins, trim the root ends and set the onions aside in a small bowl.
4. After 1 1/4 hours, add the Coffee Rich and onions to the veal. Cook over moderate heat until the meat is tender, 20 to 30 minutes longer.
5. Using a slotted spoon, transfer the meat and onions to the bowl with the carrots. Discard the bay leaf. Cook the sauce over medium-high heat until it reduces by half, about 10 minutes. Return the meat, onions and carrots to the casserole and cook, stirring occasionally, until warmed through, about 5 minutes. Stir in the mint just before serving.