Ingredients

Makes 12 servings

　　4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks

　　1 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　3 tablespoons plus 2 tablespoons olive or vegetable oil

　　2 large yellow onions, finely chopped

　　3 tablespoons potato starch

　　4 cups chicken broth

　　1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel

　　3/4 pound baby carrots

　　2 tablespoons finely chopped fresh thyme

　　2 tablespoons finely chopped fresh rosemary

　　1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices

　　Garnish: 2 teaspoons finely chopped curly parsley

　　

Step 1

1. Preheat the oven to 350°F.

　　

Step 2

2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.

　　

Step 3

3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.

　　

Step 4

4. Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.

　　

Step 5

5. While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.

　　

Step 6

6. When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper. Transfer the veal to a serving dish and garnish the top with the chopped parsley.