Spezzatino di Vitello Alla Salvia (Italian braised veal with sage)

• 2 tablespoons olive oil
• 2 tablespoons sweet unsalted butter
• 3 fat shallots, finely minced
• 1 1/2 pounds boneless veal stewing meat, trimmed of excess fat
• 1/4 cup of flour
• 18 fresh sage leaves
• 23 cup dry white wine
• Salt to taste

1. Over medium heat, melt the butter in the olive oil.
2. Add the shallots, and cook slowly, stirring constantly, until they are translucent.
3. Remove shallots and set aside.
4. Lightly dredge veal pieces in flour.
5. Add to the pan, and cook over medium heat until well browned.
6. Add sage leaves and wine and mix well.
7. Return the shallots to the pan, and lower the heat.
8. Cover and simmer for approximately 1 hour, stirring occasionally.
9. If the wine cooks down too much, add a little water to the pan.
10. Just before serving, taste and add salt if necessary and desired.

olive oil, sweet unsalted butter, shallots, stewing meat, flour, sage, white wine, salt

Taken from cooking.nytimes.com/recipes/2254 (may not work)