Born in 1953, male,single parent ,two kids,Andrew 20, Samantha 15,optician,5ft.10 in.,165lbs.,light reddish hair,dark eyes,fair complexions,
For herb rub;
3/5 tsp dried sage
1 tsp dried tarragon
2 tsp salt
1tsp freshly ground pepper
For stew:
2 lb veal shoulder ,cut into 1-inch cubes
Flour
4 tbsp olive oil
3/5 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1 tbsp minced garlic
Salt and freshly ground pepper
1 cup dry white whine
1 cup chopped canned Italian style tomatoes
1 tbsp tomato paste
1 cup chicken or veal stock
1lb portobello mushrooms
gills removed and caps cut into 1-inch slices
1 package frozen peas,thawed
Combine ingredients for herb rub in bowl.Toss with veal to season thoroughly.Dredge season veal in flour,shaking off excess.In large skillet or Dutch oven,heat 2 tablespoons olive oil over medium high heat. Brown veal on all sides, in batches if necessary,about 8 minutes.Remove with slotted spoon
Put onion,celery,garlic and a pinch of each of salt and pepper into pan.Cover and cook for 5 minutes to soften,stirring often.Pour in wine and bring to boil,scraping up any brown bits from bottom of pan.Stir in tomatoes, tomato paste and stock Put veal back in pan and bring to simmer.Cover and cook until the veal is fork-tender, about 1 3/5 hours
Meanwhile roast the mushrooms.Preheat the oven to 425'.Toss mushrooms with remaining 2 tablespoons oil and sprinkle with salt and pepper.Spread them out on a baking sheet and roast for 10 to 12 minutesor until soft.Set aside
When veal is tender,evaluate the source.if it seems oily , remove the veal and spoon off excess oil; if it seems thin, remove veal , turn up heat and boil down until it just turns syrupy.Add peas and mushrooms( with any liquid they may have exuded)Return meat to pot and cook for 1 minute over medium heat.Taste for salt and pepper and serve.makes four to six serving.
From The complete meat cookbook, by Bruce Aidells and Denis Kelly.
