Veal Stew with 40 Cloves of Garlic

1. 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. 2

   As you brown the cubes, remove them to a platter.

3. 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. 4

   With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.

5. 5

   Preheat the oven to 325 degrees.

6. 6

   Return the cooked leeks and carrots to the bottom of the casserole.

7. 7

   Return the browned veal meat and place them over the vegetables.

8. 8

   Add the wine and, over moderate heat, reduce the wine to almost nothing.

9. 9

   Add the stock and bouquet garni and bring the liquid to a simmer.

10. 10

    Add the garlic, salt and pepper.

11. 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. 12

    Cover the casserole with a lid (or other piece of foil) and set in oven.

13. 13

    Braise for 1 to 1 1/2 hours or until the meat is fork tender.

14. 14

    Strain the solids from the liquid and keep warm.

15. 15

    Remove excess fat and reduce liquid to 1 1/2 cups.

16. 16

    Adjust the seasoning.

17. 17

    Serve dusted with fresh dill.

18. 18

    Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).

* Per serving · 4 servings · Values may vary.