This special recipe breaks the bank, but it’s worth every bite. It shows off the sweet, mellow flavor of tender, milk-fed veal. I make a batch at home on the weekends and then live off of it for a few days during the week. It can easily be dressed up or dressed down. I have served this stew to important company on my best china, and to my family in the dead of winter, when we all came to the table in pajamas and slippers. Whatever the occasion, it invariably tastes fabulous. For a nice presentation, spoon it over buttered pappardelle pasta, and then top with freshly grated Parmesan cheese and torn fresh basil leaves.

Ingredients:

2 pounds veal stew meat, cut into bite-size pieces
2 cups flour seasoned with salt and pepper, to taste
4 tablespoons olive oil
1 large fennel bulb, diced into bite-size pieces
3 cloves garlic, minced
1 pound Italian cipollini onions, peeled
5 large portobello mushroom caps, diced into bite-sized pieces
3 cups Merlot
3 cups veal or chicken stock
2 cups (16 ounces) canned stewed tomatoes
1 cup (8 ounces) canned ground or crushed tomatoes
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon fennel seeds
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper, to taste

Directions:

Dredge the veal pieces in the seasoned flour until coated on all sides. Shake off the excess flour. Heat a large Dutch oven or braising pan over medium-high heat and add the olive oil. Add the veal, a few pieces at a time, so the pan is not overcrowded. Cook, rotating the meat with tongs until brown and crispy on all sides. Place the browned veal on a large plate. Repeat until all the veal is browned. Set aside.

Preheat the oven to 325°F. To the same pan used for browning the veal, add the fennel, garlic, and onions. Sauté for 5 minutes, stirring frequently. Add the mushrooms and browned veal. Sauté an additional 2 minutes.

Add the Merlot, stock, stewed and ground tomatoes, bay leaves, oregano, basil, and fennel seeds. Stir well. Cover the pot, place in the oven, and bake for 3 hours or until the veal is soft and tender. Remove from the oven, discard the bay leaves, and add the vinegar, salt, and pepper.

Makes 6 to 8 servings.