Veal with Wild Mushrooms

Veal with Wild Mushrooms

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2 "inch chunks, dredged in flour
1 tsp. salt
1/2 tsp. freshly ground black pepper
3 tblsp. plus 2 tablespoons olive or vegetable oil
2 large Maui Sweet onions, finely chopped
3 tblsp. potato starch
4 cups chicken broth

1 1/2 cups 2004 C.G. Di Arie Touriga 3/4 pound baby carrots
2 tblsp. finely chopped fresh thyme
2 tblsp. finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed,
dried, and cut into 1/4- inch slices

Preheat the oven to 350°F. Toss the veal with the salt and pepper. Heat 3 tblsp. of oil in a heavy ovenproof casserole. Saute the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.

Add the remaining oil to the pan and saute the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.

While the veal is cooking, heat the remaining oil in a medium skillet. Saute the mushrooms for 3 minutes and set aside. When the veal is done, remove from the oven, add the mushrooms, and re-season with salt and pepper.

Transfer the veal to a serving dish and garnish the top with the chopped parsley.

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