Stewed Shoulder of Veal with White Wine, Artichokes, and Cream

It is no secret that I am partial to stews. There is no way to cook meat that pulls flavors so closely together or that permits such an expressive variety of combinations with vegetables, spices, and other ingredients.

This stew with onion, artichokes, and cream capitalizes on the finesse and delicacy that are veal’s attributes. The onion, sliced very thin, cooks right along with the meat without any preliminary sautéing, thus binding its sweet flavor to it from the beginning. The a