3 pounds boneless veal shoulder
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
1 garlic clove smashed
1 sprig rosemary
2 sprigs thyme
several sage leaves
2 cups white wine
2 cups chicken stock
1/2 pound white button mushrooms, thickly sliced
If veal pieces are large, cut each one in half for serving purposes. Generously salt and pepper the veal and dust with flour.
Heat a large dutch oven over medium high heat. Add 2 tbsp oil and brown the veal on all sides. Do this in batches so not to crowd the pot. Remove onto a dish/pan.
In the same pot, saute the vegetables until softened and lightly browned.
Deglaze with the wine and scrape up any browned bits on the bottom of the pot.
Add the chicken stock and herbs and bring to a boil.
Return the veal to the pot. Cover and simmer for 60-90 minutes or until veal is fork tender.
Remove the veal from the pot to a pan and tent with foil.
Strain the stock from the pan and discard the solids. Return the stock to the same pot and bring to a boil to reduce and thicken slightly.
Meanwhile saute the mushrooms in a little olive oil until browned. Add the mushrooms and the veal back to the stock in the pan and simmer until the veal is heated through.
Serve with a good crusty bread or in our case, mashed potatoes. Happy fall!