Veal in White Wine

Ingredients:Veal with white wine
1 lb veal, cut into chunks
• 6 carrots, chopped
• 2 celery stalks, chopped
• 1 fennel, chopped
• 5 tomatoes, cut into chunks
• 1 onion, sliced
• 3 cloves of garlic, crushed
• 3 TB spoons tomato paste
• 2 cups white wine
• 1 teaspoon thyme
• 4 TB spoons butter
• 1 TB spoon olive oil
• salt
• pepper

Directions:
• Heat the olive oil in a Dutch oven.
• Melt butter in the oil.
• Saute veal in the butter for 5 minutes.
• Take it out of the Dutch oven and set aside.
• Saute all the vegetables exept the tomatoes for 5 minutes.
• Add the tomatoes and saute for 3 more minutes.
• Add tomato paste, mix well.
• Return the meat to the Dutch oven.
• Add salt, pepper and thyme.
• Add the white wine, bring to boil and simmer for 30 minutes.
• Preheat oven to 250 degrees F.
• Put the Dutch oven into the oven and cook for 4 hours.
• Check on your veal every 30 minutes and add more wine if needed.

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Comments

  1. Original recipe asked for black olives, but after making the veal I failed to see the reason to have them there, so I took them out of the recipe.

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