- 3 to 4 pounds boneless veal shoulder, cubed (1 1/2 inch cubes)
- 1/2 cup vegetable oil
- 4 leeks, washed and sliced
- 2 carrots, sliced
- 1/2 cup dry white wine
- 2 cups veal stock or chicken broth
- Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill
- 4 whole heads of garlic, crushed and peeled
- Salt and freshly ground black pepper
- Fresh dill, chopped for garnish
In a heavy casserole (which can go in the oven) brown batches of the veal in the oil until golden on all sides. As you brown the cubes, remove them to a platter. When they are all brown, add the leeks and carrots to the casserole and saute them for about 3 to 4 minutes or until tender. With a slotted spoon remove the cooked vegetables and discard the fat from the casserole.
Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the bottom of the casserole. Return the browned veal meat and place them over the vegetables. Add the wine and, over moderate heat, reduce the wine to almost nothing. Add the stock and bouquet garni and bring the liquid to a simmer. Add the garlic, salt and pepper. Cover the stew with a piece of foil with the edges turned upwards to catch the steam which will collect under the lid. Cover the casserole with a lid (or other piece of foil) and set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
Strain the solids from the liquid and keep warm. Remove excess fat and reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and spinach (see recipe below).