Veal Fricasse With Basil And Glazed Vegetables

For Stew: Melt butter in heavy large Dutch oven over medium high heat. Season veal with salt and pepper. Working in batches, add veal to pan and brown on all sides, about 5 minutes per batch. Using slotted sppon, transfer veal to bowl. Add onions to Dutch oven and saute until tender, about 8 minutes. Sprinkle flour over onions and cook 2 minutes, stirring constantly. Return veal to pan. Add both stocks, garlic and bouquet garni. Cover and simmer until veal is tender, about 1 hour.

Using slotted spoon, transfer veal to bowl. Strain liquid into heavy large saucepan. Boil until liquid is reduced to 2 cups, about 14 minutes. Add cream to liquid and simmer until slightly thickened, about 4 minutes. Add veal to liquid. (Can be prepared 1 day ahead. Cover and refrigerate).

For Vegetables: Bring small pot water to boil. Add carrots and onions and cook 3 minutes. Drain. Refresh with cold water and drain. Peel onions.

Melt 2 tbls butter in heavy medium skillet over medium heat. Add carrots, onions and sugar and suate 2 minutes. Add remaining 1 tbls butter and mushrooms and saute 3 minutes. Add zucchini and suate until vegetables are tender, about 2 minutes. Season with salt and pepper.

Meanwhile, reheat stew over medium heat. Season with salt and pepper. Stir in basil. Transfer to bowls. Surround stew with vegetables and serve.