Veal Bocconcini Stew Winter Style
(Bocconcini di Vitello all'Invernale)
Ingredients:
2 and 1/2 pounds shoulder of veal
1/2 cup all-purpose flour
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 cup dry white wine
One (16-ounce) can crushed Italian-style or whole tomatoes
Salt and freshly ground pepper to taste
One (10-ounce) package frozen small peas, thawed
Directions:
Cut veal into 1 and 1/2 to 2-inch cubes.
Place on aluminum foil and sprinkle with flour.
Melt butter with olive oil in a large heavy casserole over medium heat.
When butter foams, add veal and brown on all sides.
Add onion, carrot and celery.
Saute until lightly browned.
Stir in wine and cook until wine is reduced by half.
Add tomatoes. Season with salt and pepper.
Cover casserole and reduce heat.
Simmer 40 to 45 minutes or until meat is tender and sauce has a medium-thick consistency. If sauce is too thin, increase heat and cook uncovered about 10 minutes.
Add peas and cook 5 minutes longer.
Serve hot. Makes 6 to 8 servings.