Veal With Red Wine And Balsamic Vinegar And Creamy Garlic Mash

• 1/4 cup olive oil
• 2 lbs veal shoulder, diced
• 10 None pickling onions (14 oz), halved
• 1 medium carrot, peeled and finely chopped
• 1 stick celery, trimmed and finely chopped
• 2 cloves garlic, finely chopped
• 4 slices bacon, coarsely chopped
• 1/4 cup balsamic vinegar
• 2 tbsp tomato paste
• 7 oz button mushrooms, quartered
• 1 can (14 oz) diced tomatoes
• 1 cup dry red wine
• 1 cup beef stock
• 2 tbsp chopped coarsely fresh chives
• None None FOR THE CREAMY GARLIC MASH
• 2 lbs potatoes, peeled and coarsely chopped
• 3 cups milk
• 1 clove garlic
• 3 tbsp butter, softened

1. Preheat the oven to 325u0b0F.
2. Heat 2 tbsp of the oil in a Dutch oven on medium heat. Cook the veal, in batches, for about 2-3 mins, or until browned. Remove from the pan.
3. Heat the remaining oil in the same pan. Cook the onion, carrot, celery, garlic and bacon, stirring, for about 2-3 mins, or until the vegetables are just soft. Add the vinegar and tomato paste and cook, stirring, for 2 mins.
4. Add the mushrooms, tomatoes, wine and stock and bring to a boil. Boil, uncovered, for about 5 mins. Return the veal to the pan. Cover and bake for about 1 1/2 hours, or until the veal is tender. Stir in the chives and season.
5. Meanwhile, for the creamy garlic mash, place the potato, milk and garlic in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, partially covered, for about 15 mins or until the potato is soft. Discard the garlic. Strain the potato over a medium heatproof bowl. Reserve 2/3 cup of the milk. Mash the potato with the reserved milk and butter in a large bowl for about 3 mins, or until smooth.
6. Serve the veal with mash.

olive oil, veal shoulder, onions, carrot, celery, garlic, bacon, balsamic vinegar, tomato, button mushrooms, tomatoes, red wine, beef stock, chives, garlic mash, potatoes, milk, clove garlic, butter

Taken from recipes-plus.com/api/v2.0/recipes/32819 (may not work)