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.
