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1
Preheat the oven to 325 degrees.
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2
In an oven proof casserole, heat, until very hot, half of the oil.
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3
In small batches brown the veal cubes on all sides.
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4
When one batch is done, add more oil if you need to and continue to brown until all the veal is done.
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5
Discard the fat in the casserole and replace it with the butter.
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6
Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent.
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7
Add the white wine and boil down for a minute or until alcohol has evaporated.
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8
Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal.
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9
Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven.
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10
Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
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11
Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni.
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12
Divide solids into 2 batches.
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13
Degrease the liquid and boil it down until reduced to 3 cups.
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14
Remove 1 1/2 cups of the liquid and add it to half of the meat.
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15
Return the other half of the veal to the remaining liquid.
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16
Season with salt and pepper.
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17
Thicken with beurre manie if you wish.
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18
Serve with rice, polenta or potatoes; garnish with parsley
