-
1
In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides.
-
2
As you brown the cubes, remove them to a platter.
-
3
When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender.
-
4
With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
-
5
Preheat the oven to 325 degrees.
-
6
Return the cooked leeks and carrots to the bottom of the casserole.
-
7
Return the browned veal meat and place them over the vegetables.
-
8
Add the wine and, over moderate heat, reduce the wine to almost nothing.
-
9
Add the stock and bouquet garni and bring the liquid to a simmer.
-
10
Add the garlic, salt and pepper.
-
11
Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid.
-
12
Cover the casserole with a lid (or other piece of foil) and set in oven.
-
13
Braise for 1 to 1 1/2 hours or until the meat is fork tender.
-
14
Strain the solids from the liquid and keep warm.
-
15
Remove excess fat and reduce liquid to 1 1/2 cups.
-
16
Adjust the seasoning.
-
17
Serve dusted with fresh dill.
-
18
Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).
