Veal with Red Wine Sauce (Sardinia)

Meat

Ingredients

Stewing veal, boned and cut into pieces - 2 pounds

Butter - 1/2 cup

Onion, finely chopped - 1

Salt and pepper

Red wine - 2 cups

Hot stock - 1 cup

Parsley - 2-3 sprigs

Garlic, crushed - 1 large clove

Bay leaf - 1

Thyme - 1 sprig

Flour - 4 tsps

Heat 6 tbsps of the butter in a large pan or casserole and saute the onion gently until it begins to soften. Add the veal and continue cooking until lightly colored all over; season to taste with salt and pepper, and moisten with the wine and hot stock. Tie the parsley, garlic, bay leaf and thyme together in a small muslin bag, and add it to the pan. Cover, lower the heat, and continue to cook slowly for 1 1/2 hours, or until veal is tender. 

Knead the remaining butter with the flour. Take the meat from the pan, place it on a hot platter, and keep hot in a low oven. Discard the herbs and add the kneaded butter to the simmering sauce bit by bit, stirring all the time until it thickens. Pour the sauce over the meat and serve at once.

Serves 6