A good, rich, comforting dish, this is simple to prepare and relatively cheap to make.
Heat the oil in a large braising pot and sauté the veal pieces on both sides until they are a deep golden color. Remove the meat to a plate. Add the onions to the fat in the braising pot, along with the carrot and bouquet garni, and toss them until they are golden brown.
Tilt the pan and spoon off as much fat as you can. Spread the vegetables evenly on the bottom of the pan and return the pieces of meat. Add the wine and boil to reduce over high heat, then add the veal stock and bring slowly to a boil.
While waiting for the liquid to boil, separate the garlic cloves, peel, and crush them with the flat side of a knife. Add them to the pot and season with salt and pepper. Cover with foil, turning up the sides of the foil to form an inverted lid to catch the steam and prevent it from diluting the sauce. Then cover with the lid and bake in a
Measure the cooking liquid. If there is more than 1½ cups of very thick liquid left, pour it into a pan and reduce it. The sauce will need no other thickening. You can leave the onions and carrots in the sauce, or purée them into the sauce and then strain the sauce clear - whichever you prefer.
Toast the slices of bread lightly and put them on a plate. Gather all the smashed garlic cloves in a small dish and serve them so your guests can spread them on the toasted bread. Put the meat on a platter, pour the sauce over it, and sprinkle with chopped parsley.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.