Veal Stew With Sage And White Wine

1. 1

   In a deep skillet, saute the shallots in the oil and butter over medium-high heat until translucent but not browned.

2. 2

   Dip the pieces of veal in the flour, coating them on all sides and shaking off excess flour.

3. 3

   Add to the skillet, together with the sage leaves, and brown well on all sides. (If all the meat won't fit into the skillet at one time you can brown a few pieces at a time, but dip them in the flour only when you are ready to put them in the skillet.)

4. 4

   Transfer the meat to a warm platter when browned.

5. 5

   Turn up the heat to high and add the wine to the skillet and boil briskly for about 30 seconds, scraping up and loosening any residue in the pan.

6. 6

   Turn the heat down to medium and add the browned meat, salt and pepper.

7. 7

   Cover and cook gently for about 1 hour, turning and basting the meat from time to time, adding a little warm water if necessary.

8. 8

   The meat is done when it is tender at the pricking of a fork.

9. 9

   Serve immediately.

10. 10

    Marcella notes that the stew can be prepared earlier and re-heated. We served the veal stew with red quinoa.

* Per serving · 4 servings · Values may vary.

No additional tips available.