VEAL WITH CARROTS (TERNERA CON ZANAHORIAS) - PERU
3 pounds shank or shoulder of veal, cut into 2-inch pieces salt, freshly ground pepper
1/8 teaspoon grated nutmeg
2 large cloves garlic, crushed
1 cup dry white wine
4 tablespoons butter
1 medium onion, finely chopped
1 pound small young carrots, scraped and thinly sliced
1 cup beef stock, about
Season the veal pieces with salt, pepper, nutmeg, and garlic and put into a large bowl. Pour the wine over them. Cover and marinate in the refrigerator for about 4 hours, turning once or twice.
Heat the butter in a heavy casserole and saute the onion and carrots until the onion is very soft, about 10 minutes.
Add the veal and the marinade and enough beef stock barely to cover.
Simmer, covered, over very low heat until the veal is tender, about 1 1/2 hours. The carrots should be very soft, almost disintegrating in the sauce.
Serve with a green vegetable.
Servings: 6