Man, it is cold out there - comfort food calls.
As you cook this, and each time thereafter, feel free to play with your timing and ingredients (it did not start with veal).
Have fun with it and give me a shout with any questions. This will yield dinner for 4 with some leftovers.
Tools:
Tongs
Wooden spoon
Heavy saute pan with cover
Ingredients:
Olive oil
Fresh Sage
Fresh Rosemary
S&P
(4) Pork Sausages - sweet, hot, combo - your choice
(1) Good size veal chop or shank
(1) 15.5oz can of white beans (Goya) - remove from can, rinse well and hold
(1) 28 oz can of crushed tomatoes
(1) large red onion - diced
(2) Shallots - chopped
(4-5) cloves of garlic (you may roast a hole head ahead of time)
Red Wine
Method:
Put your pan on the stove top and coat the bottom with oil and get hot
For the Veal: S&P and fresh chopped Rosemary
Brown the veal in the pan - do not cook through - maybe 2 min on each side. Remove from pan and set aside
Brown sausages in the pan - do not cook through - Remove from pan and set aside
Add the onions, shallots, and garlic to the pan and cook till tender (add a bit more oil, don't let them burn)
Add the White beans and cook a few min
Add the meat (Veal whole, sausages cut into bite size pieces), tomatoes, nice blast of wine, and the sage.
Cover and simmer (maybe just below a simmer).
Season as you go
It will be ready in an hour, but if you go low and slow, the veal will stay tender and fall off the bone.
Again, play with it and have fun - don't forget the crusty bread...
Cheers,
Toby
