Serves: 6
Total Calories: 198

1/4 cup all-purpose flour
3 pounds boneless veal shoulder, cut into 2-inch chunks
2 tablespoons unsalted butter
2 tablespoons olive oil
1 medium onion, finely chopped
2 tablespoons tomato paste
2 cups dry red wine, such as barbera or Chianti
1 cup chicken broth or beef
1 clove large garlic, finely chopped
1 bay leaf
pinch of dried thyme
salt and freshly ground black pepper

1 Place the flour on a sheet of wax paper. Pat the veal dry, then toss the veal with the flour. Shake off the excess.

2 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, melt the butter with the oil over medium heat. Add just enough of the veal pieces to fit comfortably in a single layer without crowding. Cook, turning the pieces often, until browned on all sides, about 15 minutes. Transfer the veal to a dish. Cook the remaining veal in the same way.

3 Add the onion to the pot and cook until softened, about 5 minutes. Stir in the tomato paste. Add the wine and cook, scraping the bottom of the pot with a wooden spoon, until the wine comes to a simmer. Return the meat to the pan and add the broth, garlic, herbs, and salt and pepper. Partially cover the pan and reduce the heat to low.

4 Cook 1 1/2 hours, stirring occasionally, until the meat is tender when pierced with a fork. Add a little more broth or water if the sauce becomes too thick. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 198
Calories from Fat: 80

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