Veal Stew with Sage

- 10 ounces veal cutlets, pounded to ½ inch thick and cut into bite-size pieces
- 2 tablespoons olive oil
- ½ cup coarsely chopped onion
- ½ cup coarsely chopped celery
- ¼ cup coarsely chopped carrot
- 1 tablespoon finely chopped fresh sage
- One 8-ounce can tomatoes, chopped, liquid reserved
- ½ cup dry white wine
- 2 cups low-sodium chicken broth
- 1 tablespoon butter
- Salt and freshly milled black pepper to taste
- ½ teaspoon finely chopped lemon zest
- Fresh sage leaves for garnish
Instructions:
This copper-colored stew will warm your heart and your stomach. The lemon zest brings up the flavors, and the sage adds a subtle earthiness. Try it; you will fall in love with sage.
- Toss the veal in some of the olive oil. Film a large skillet with the remaining oil. Sauté the veal pieces in batches over medium-high heat, being careful not to crowd the pan.
- Cook them until lightly browned on both sides, about 1 to 2 minutes per side. Remove the veal to a warm plate and keep warm. Add the onion, celery, carrot, and sage to the pan and sauté for 5 minutes, until the onion becomes translucent.
- Add the tomatoes, white wine, and broth and deglaze, scraping up all of the brown bits from the bottom of the pan. Cook the sauce over medium-high heat until reduced by a third, about 5 minutes.
- Return the meat to the pan, swirl in the butter, then add the salt and pepper and lemon zest and cook for 5 more minutes. Serve garnished with whole sage leaves.