Esau's Sorbet and Veal Stew

We're in for a treat tonight. Esau Crosby from Solo Bistro has come through. He has shared not one but two recipes with us. Thank you Esau!
Savor. Linger. Enjoy!

Cynthia,
Here is a recipe for our veal and lamb stew that I have gotten a lot of positive response to. I had sent it to a customer and now I will forward it to you . I hope you can use it. Also I will give you a sorbet recipe that is always good to have which is a sorbet recipe that I use.

Sorbet Basic Recipe
4 C fruit puree
2 C corn syrup, light or dark depending on if the fruit is light or dark.
1 1/2 C water
Blend well and let sit over night in a refrigerator covered. The next day set remix till all well blended and freeze according to your machine's instructions. Note....The color of the product should get lighter as the freezing process is happening and should almost look creamy. Put in a container and into the freezer for at least 4 hours before service.

VEAL AND LAMB STEW RECIPES
8 oz. smoked slab bacon small dice
1 lb. veal stew meat about 1/2 to 1 in cube
1 lb. lamb stew meat same
1 small onion diced small
1 small bulb of fennel diced small
16 oz. red wine
18 oz veal stock
2T tomato paste
1T fresh Garlic
4 T cold water or stock
2 T arrow root powder
8 oz. pearl onions peeled and cut in half length wise
In a stock pot or large sauce pan render the diced bacon until browned. Then add you onions, garlic and fennel bulb and saute until translucent. Now add lamb stew meat and cook until browned well. De-glaze with red wine and reduce to simmer. When wine is almost gone add veal stock. When lamb is tender add veal stew meat.and tomato paste and continue to simmer until veal is tender. season to taste and add arrowroot slurry until desired thickness is achieved.Stir in halved pearl onions and simmer until tender.
* * This stew can be served over any starch you desire or without any at all. You can choose to add more vegetables to it as well as potatoes. Play with this recipe and make it your own. If there is anything else that I may be of service for just let me know.
Sincerely,
Executive Chef Esau A. Crosby II