Veal-and-Vegetable Stew From Corfu

• 2 pounds boneless veal shoulder, cut into 1-inch cubes
• 1 large onion, halved lengthwise and thickly sliced into half-moons
• 1 1/2 cups dry red wine
• 1/2 cup olive oil
• 3 cloves garlic, thinly sliced
• 1 bay leaf
• 1 teaspoon dried rosemary, crumbled
• 1 teaspoon dried thyme, crumbled
• 1 1/2 cups diced celery
• 1 large fennel bulb, trimmed (tops reserved), halved and thinly sliced
• 3 large carrots, peeled and sliced
• 1 cup beef stock, chicken stock or water
• salt and pepper to taste
• 2 tablespoons unsalted butter
• 3 to 4 tablespoons chopped fennel fronds and tender stalks

1. In a large bowl, combine the veal, onion, 1/4 cup of the wine, 1/4 cup of the oil, the garlic, bay leaf, rosemary and thyme.
2. Toss well, cover and refrigerate for at least 2 hours or overnight.
3. Remove the veal from the marinade and pat dry with paper towels; reserve the marinade.
4. In a large pot, heat the remaining 1/4 cup oil over high heat.
5. Cook the veal in batches, turning until browned on all sides, and remove.
6. Return all the veal to the pot and add the reserved marinade, celery, sliced fennel, carrots and 1/2 cup of the stock.
7. Season lightly with salt and pepper and bring to a boil.
8. Reduce the heat to low and cover the pot.
9. Simmer, adding more stock as needed until the veal is very tender, about 1 hour.
10. Uncover the pot, increase the heat to high and reduce the liquid until it is a thick sauce.
11. Stir in remaining wine and butter.
12. Cook for 2 minutes more.
13. Taste and adjust seasoning, if necessary.
14. Sprinkle with fennel fronds and serve.

veal shoulder, onion, red wine, olive oil, garlic, bay leaf, rosemary, thyme, celery, fennel bulb, carrots, beef stock, salt, unsalted butter, fennel

Taken from cooking.nytimes.com/recipes/1780 (may not work)