Italian Veal Stew With Rosemary – Oracibo

Ingredients

• 6 Tbsp. EVO
• 4 ½ oz. pancetta, finely chopped
• 3 large shallots, peeled & cut in half
• 2 large carrots, peeled, cut in half & then into 1” pieces
• 2 large celery stalks, cut into 1” pieces
• 3 ½ lbs. veal stew meat, cut into 1 ½” pieces
• Unbleached flour
• 1 cup + 2 Tbsp. dry red wine
• 2 medium bay leaves
• 2 ¼ tsp. chopped fresh rosemary or ½ tsp. dried
• 12 oz. beef stock (see below) or tinned low salt/no salt beef broth
• 12 oz. chicken stock (see below) or tinned low salt/no salt chicken broth
• Garnish: Chopped fresh rosemary (opt.)