Shoulder of Veal Braised In White Wine, Sage

Into a saucepan or pot large enough to take the veal shoulder (if necessary, cut into the joint between the shoulder blade and foreleg so that it bends more), put 2 or 3 stems of fresh sage or about 2 teaspoons of dried, about 10 peeled cloves of garlic, halved if they are large, and about 2 cups of dry white wine. Put in the shoulder of veal, cover the pot and simmer very slowly for 2-2.5 hours. If you wish, you can add thick slices of potato about three quarters of an hour before the end of cooking.

Remove the veal, potatoes and garlic cloves to a hot serving dish and carve the veal into thick slices. Remove and discard the sage from the cooking liquid, taste it and correct the seasoning, then boil the liquid fiercely for a couple of minutes to reduce it. Pour over the veal and potatoes and serve. This liquid will set to a clear, flavourful aspic, so if you have any veal left over (unlikely), refrigerate the liquid till it is just beginning to gel, then spoon several layers of it over the veal. This leaves you with a delicious cold dish for the next day.

Serves 3 or 4.

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