Veal Stew with Rosemary (Spezzatino di Vitello al Rosmarino)

Pork and veal braises and stews are mainstays of the Friulian kitchen. This creation is accompanied by polenta, another regional staple. The Noninos serve a dry red wine called Refosco dal Peduncolo. A Cabernet Franc or Merlot would be just as delicious.

Instructions

Heat 6 tablespoons oil in heavy large pot over medium heat. Add pancetta, shallots, carrots and celery; sauté until vegetables are tender, about 12 minutes. Using slotted spoon, transfer to large bowl (do not clean pot). Working in batches, sprinkle veal with salt and pepper and coat with flour; shake off excess. Add veal to pot; brown well, adding remaining oil as necessary, about 8 minutes per batch. Using slotted spoon, transfer veal to bowl with vegetables.

Add wine, bay leaves and chopped or dried rosemary to pot; boil 10 minutes to allow wine to evaporate slightly. Return veal and vegetables to pot. Add broth; bring to boil. Reduce heat. Cover; simmer until meat is tender, stirring occasionally, about 1 hour 45 minutes. Season stew with salt and pepper. Sprinkle with additional chopped rosemary. Spoon polenta onto plates. Top with veal stew.

(The Quick Polenta recipe is not on the clipping. Photo caption: "The bold design on this double-spouted 'Siena' pitcher is adapted from floor motifs in the cathedral at Siena in Tuscany.")