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1
Preheat oven to 400F.
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2
Using small sharp knife, cut an X in each chestnut.
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3
Place in roasting pan.
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4
Bake until tender and shells loosen, about 35 minutes.
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5
Cool slightly.
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6
Remove hard shell and papery brown skin from each nut.
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7
Set nuts aside.
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8
Pat veal pieces dry with paper towels.
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9
Sprinkle with salt and pepper.
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10
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
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11
Working in batches, add veal to pot and cook until brown on all sides, about 10 minutes.
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12
Using slotted spoon, transfer veal to large bowl.
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13
Heat 2 tablespoons oil in same pot.
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14
Add onion, garlic and bay leaf.
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15
Reduce heat to medium; cover and cook until onion is tender, stirring occasionally, about 5 minutes.
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16
Stir in broth and wine.
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17
Add veal and any accumulated juices from bowl.
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18
Bring to boil.
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19
Reduce heat.
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20
Cover; simmer 45 minutes, stirring occasionally.
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21
Add carrots to stew.
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22
Cover and cook until carrots are almost tender, about 25 minutes.
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23
Uncover and cook until meat is very tender and liquid is reduced to thin sauce consistency, about 25 minutes longer.
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24
Stir in nuts and sage.
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25
Simmer until nuts are heated through, about 3 minutes.
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26
Discard bay leaf.
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27
Transfer ragout to bowl.
