Ingredients:
• 1,5 lb veal breast
• 6 carrots, chopped
• 2 celery stalks, chopped
• 8 oz mushrooms, sliced
• 10 oz grape tomatoes, halved
• 1 onion, sliced
• 3 cloves of garlic, crushed
• 2 cups white wine
• 1 teaspoon basil
• 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 per side.
• Take it out of the Dutch oven and set aside.
• Saute onion, celery, carrots and mushrooms for 5 minutes.
• Add the tomatoes and garlic and saute for 3 more minutes.
• Return the meat to the Dutch oven.
• Add salt, pepper and basil.
• 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.
