Ingredients:

5 tablespoons Olive Oil 75ml
3 lb veal cut from shank in 1½ inch cubes
2 tablespoons garlic, minced 30ml
1 cup white wine 250ml plus 1 tablespoon 30ml
½ cup 125ml plus 2 tablespoons fresh basil leaves 30ml
1 cup canned plum tomatoes 250ml
2 cup mushroom (500ml) in ½ inch cubes (12mm)
1tablespoon cornstarch 15ml

Instructions

Dry veal cubes and season with salt and pepper.Heat 3 tablespoons oil in skillet or sauté pan and brown veal cubes in small batches over medium-high heat.Put browned veal cubes in heavy 4 quart casserole.

When all of the veal is browned, add garlic and brown, but do not burn.Deglaze with white wine, scraping caramelized juices from bottom of pan, and reduce to half.Add tomatoes and break up into small chunks with spoon.

Chiffonade basil leaves and add, reserving 2 tbsp Simmer 2-3 minutes, then add to veal cubes in casserole.Simmer casserole gently until veal is tender, 1 hour to 1 hour 15 minutes.