Spezzatino Classico Toscano (Classic Tuscan Veal Stew)

April 29, 2013Posted in:

Spezzatino Classico Toscano
Classic Tuscan Veal Stew
Serves 4

You can also use beef shank or beef shoulder for this stew.

½ cup extra-virgin olive oil
3 tablespoons chopped garlic
⅓ cup chopped fresh sage
1 ½ pounds boneless veal shank or shoulder, cut into 1-inch cubes
Flour, for dusting
½ cup red or white wine
Salt and fresh ground black pepper, to taste
1 cup crushed canned tomatoes
1 cup homemade beef broth or warm water, as needed
1 ½ pounds potatoes, peeled and cut in ¾-inch cubes

1. In a large saute pan, place the oil, garlic, and sage and cook over medium heat until the garlic starts to color, about 5 minutes. Dust the veal cubes with flour, turn the heat to medium-high, and add the veal to the pan, stirring so the pieces cook evenly. When the meat has browned, after about 3 minutes, add the wine. Let it boil for 30 seconds and scrape the bottom of the pan to loosen the residue. Add salt and pepper and the tomatoes.
2. Bring the spezzatino to a boil again, then reduce the heat to low and cover the pan. Continue cooking, stirring occasionally, for about an hour. If the spezzatino begins to dry out, add a little beef broth or warm water. Thirty minutes before the spezzatino is done, add the cubed potatoes. When the potatoes are tender, remove the spezzatino from the heat and serve.