Veal In Red Wine Recipe

• 3 lbs. veal shoulder, cubed
• Dry red wine for marinade
• 3 to 4 cloves of garlic, slivered
• 1/4 c. oil, adding as needed
• 1 1/2 to 2 c. dry red wine
• 3 tbsp. oil
• 1 pound mushrooms, cut into chunks

1. Place veal cubes in a bowl which will hold the meat compactly.
2. Pour in sufficient red wine to reach the top of the meat.
3. Tuck in garlic slivers and marinate overnight or possibly all day.
4. Remove meat from marinade and pat dry.
5. Saute/fry in oil, transferring to a plate as each piece browns and adding oil as needed.
6. When all the veal has been browned, let residue of oil in pan cold.
7. Return veal to pan, pour marinade with garlic over meat, cover tightly and cook on low heat for 2 hrs.
8. Check meat every half hour or possibly so and add in the 1 to 1 1/2 c. wine in increments.
9. Before serving, brown mushroom chunks in oil and add in to meat.

veal shoulder, red wine, garlic, oil, red wine, oil, mushrooms

Taken from cookeatshare.com/recipes/veal-in-red-wine-22628 (may not work)