Chef Galati's Spezzatino

Spezzatino is Italy’s answer to the classic braise, and Chef Galati’s version is an absolute stunner.

Cubed veal shoulder gets seared in smoky bacon drippings until deeply browned, then simmered for an hour and a half in Burgundy wine, beef stock, and Worcestershire sauce.

The result is fork-tender meat in a velvety, wine-dark sauce that coats the back of a spoon.

Sauteed mushrooms, carrots, and onions get stirred in at the end so they hold their shape and add freshness to the rich, deeply savory broth.

Serve it over polenta, egg noodles, or crusty bread to soak up every drop.

Chef Tips

• Brown the veal in small batches so each piece gets a proper sear. Crowding the pot leads to steaming, not browning
• Use a Burgundy or other dry red wine you’d enjoy drinking. The flavor concentrates during the long simmer
• Veal stock gives the richest result, but beef stock works beautifully as a substitute
• Adding the vegetables in the last 5 minutes keeps them tender but not mushy
• This stew tastes even better the next day after the flavors have had time to deepen