Sunday, 22nd July 2012Got a thick slice of veal leg with the bone in from the local deli.
After searing the veal on both sides I added some marsala and let it mostly boil away. Then I casseroled it with small onions, tomatoes and sage, for about two and a half hours.
Pretty simple, but the flavours were fantastic and the meat tender and juicy.
Served with small roast potatoes and (not enough) bread to mop up the sauce.