Spezzatino di Vitello (Italian Veal Stew)

• 900 g Veal shoulder, boneless
• 2 tsp Fine sea salt
• 1 tsp Black pepper, freshly ground
• 30 g Plain flour
• 3 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 pieces Bay leaves
• 200 ml Dry White Wine
• 600 ml Beef stock
• 2 tbsp Tomato purée

1. Cut the veal into bite-sized chunks. Season with the fine sea salt and black pepper, then toss with the plain flour to lightly coat.
2. Heat the extra virgin olive oil in a Dutch oven over medium-high heat. Brown the veal in batches for 6 to 8 minutes per batch until well coloured, then transfer to a plate.
3. Lower the heat to medium. Finely chop the yellow onion, carrot and celery, then cook in the pot for 8 to 10 minutes until softened and lightly golden, scraping up any browned bits.
4. Stir in the tomato purée and cook for 1 minute. Pour in the dry white wine and simmer for 3 to 4 minutes until reduced by about half.
5. Return the veal to the pot and add the bay leaves. Pour in the beef stock, bring to a gentle simmer, then cover and cook on low for 70 to 80 minutes until the veal is very tender.
6. Uncover and simmer for 5 to 10 minutes to thicken slightly, if needed. Taste and adjust with a little more fine sea salt and black pepper, then remove the bay leaves before serving.

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