Time to prepare: 15 minutes
2 1/2 to 3 lbs. veal shoulder
2 Tbs. olive oil
2 Tbs. butter or margarine
3 cloves garlic, minced
1 tsp. dried rosemary
1 tsp. salt
1/2 tsp. freshly ground black pepper
2/3 cup dry white wine
1/4 cup water
Wipe the veal with damp paper towelling. Set aside.
In a heavy pan or flameproof casserole heat the olive oil, butter and garlic over medium heat until foamy. Add meat to pan. Sprinkle with rosemary. Brown for 5 minutes turning meat 3 or 4 times.
Sprinkle with salt and pepper. Add wine. Simmer 1 minute. Cover and reduce heat to low.
Simmer at very low heat for 2 hours or until meat is very tender and deeply browned, turning it 3 or 4 times. If necessary, add 1 or 2 Tbs. water to pan.
Transfer meat to cutting board and remove bones. With sharp knife, slice across grain in thin slices. Arrange on serving platter. Keep warm.
Skim fat from pan. Add 1/4 cup water. Heat to boiling. Whisk brownings from bottom of pan until sauce is smooth and blended. Strain over meat on platter. Serve immediately.
Cook veal at very low heat to prevent stringiness.
Good served with hot pasta, buttered broccoli and cauliflower and a hearty burgundy, if you wish.