(NIVERNAIS)

Serves 6.

INGREDIENTS

  • 4 pounds leg of veal, boned and cut in 2″ cubes
  • 6 small onions, thinly sliced
  • 6 tablespoons butter
  • flour seasoned with salt and pepper
  • red wine (beaujolais)
  • 7-8 shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon fresh (or 1 teaspoon dried) basil
  • garnish: finely chopped parsley

    DIRECTIONS

    Sauté onions in butter until just wilted. Roll meat cubes in seasoned flour and add to pan. Sauté the veal, turning to brown on all sides. When browned, add enough red wine to just cover the shallots, garlic, and basil. Cover and cook gently in a 325°F. oven for 2 1/2 to 3 hours, or until veal is tender. Remove meat to a hot platter and pour sauce over it (you may return it to the top of the stove and stir inbeurre manié if you want a thicker sauce). Garnish with chopped parsley and serve with boiled new potatoes and chopped cooked spinach flavored with garlic, olive oil, and lemon juice. With this, drink a fine red Beaujolais.