Chef Galati's Spezzatino Di Vitello (Veal Stew)

In Italian kitchens, spezzatino means “broken into pieces," and that’s exactly what happens to this veal: cubed, seared, and slowly braised until it practically falls apart at the touch of a fork.

Bacon drippings give the sear a smoky depth, while shallots and garlic build an aromatic base.

Two cups of Burgundy wine join the party along with beef stock and a splash of Worcestershire, and the whole pot simmers low and slow for about 90 minutes.

Butter-sauteed mushrooms, tiny carrots, and pearl onions go in at the very end to keep their shape and add brightness.

This is the kind of slow-cooked stew that fills the whole house with an incredible aroma long before it hits the table.

Chef Tips

• Sear the veal in batches to get a proper brown crust on every piece. This is where the flavor starts
• The flour added after sauteing the shallots thickens the sauce naturally as it simmers
• Reserve half a cup of wine to add with the vegetables at the end for a burst of fresh wine flavor
• Serve over creamy polenta, buttered egg noodles, or with thick slices of crusty Italian bread