Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)

1. 1

   Over medium heat, melt the butter in the olive oil.

2. 2

   Add the shallots, and cook slowly, stirring constantly, until they are translucent.

3. 3

   Remove shallots and set aside.

4. 4

   Lightly dredge veal pieces in flour.

5. 5

   Add to the pan, and cook over medium heat until well browned.

6. 6

   Add sage leaves and wine and mix well.

7. 7

   Return the shallots to the pan, and lower the heat.

8. 8

   Cover and simmer for approximately 1 hour, stirring occasionally.

9. 9

   If the wine cooks down too much, add a little water to the pan.

10. 10

    Just before serving, taste and add salt if necessary and desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.