Equipment
Ingredients
Main
- 30 ml olive oil
- 27 g unsalted butter
- 3 shallot, finely minced
- 680 g veal stewing meat, boneless, trimmed of fat
- 30 g all-purpose flour
- 5 g sage, fresh leaves
- 160 ml white wine, dry
- salt, to taste
Nutrition (per serving)
Method
Melt the butter and olive oil in a skillet over medium heat (approx 175°C/350°F).
Add the minced shallots to the skillet and cook, stirring constantly, until they are translucent and soft.
Remove the cooked shallots from the skillet with a slotted spoon and set them aside.
Dust the veal pieces with flour until they are lightly and evenly coated.
Increase the heat to medium-high and sear the veal in the skillet until all sides are browned.
Pour in the white wine and add the sage leaves, using a whisk or spoon to scrape the browned bits from the bottom of the pan.
Return the shallots to the pan, cover with a lid, and simmer on low heat for 1 hour until the veal is tender.
Season with salt to taste and serve immediately.
Chef's Notes
- For the best sear, ensure the veal is completely dry before dredging in flour. Pat it thoroughly with paper towels.
- Don't overcrowd the pan when searing the veal. Brown it in batches if necessary to achieve a good crust, which adds significant flavor.
- When deglazing, use a good quality dry white wine like a Pinot Grigio or a Soave. Avoid sweet wines, as they will alter the flavor profile.
- Sage is potent; start with the recommended amount and adjust to your preference. Fresh sage is key here for its aromatic oils.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 3 months — Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a covered saucepan over low heat, adding a splash of water or broth if the sauce is too thick.
