Need to make a veal stew for someone who cannot eat pork, and need something that will infuse a rich flavor.
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hardlikearmour is a trusted home cook.
Anchovy paste or soy sauce instead of salt or Parmesan rind in the broth could all work well.
pierino is a trusted source on General Cooking and Tough Love.
Or two or three anchovy filets (use good ones)
amysarah is a trusted home cook.
Many veal stews don't use prosciutto. Especially French ones - Blanquette de Veau, for instance - here's Daniel Boloud's version: http://www.foodandwine.... Or Veal Marengo - here's the inimitable Pierre Franey's recipe (WHY is he rarely mentioned anymore?): http://www.pierrefraney.com/recipes/beef_veal_and_lamb/veal_marengo.html. Also, many others. Prosciutto/pork isn't a default ingredient for a lovely veal stew.
Nancy is a trusted home cook.
If you want the salty cured taste of prosviutto, go for a quality aged cured beef product under pastrami or other names.
And yes, Pierre Franey taught many of us how to cook the French way and he has great recipes!