Spezzatino di Vitello alla Milanese — Milanese Braised Veal Stew

Cut the veal shoulder into 3–4 cm cubes. Pat completely dry with paper towels — wet meat steams instead of browning. Season generously with salt and pepper, then dust lightly with flour, shaking off any excess.

Finely dice the white onion, celery, and carrot into a battuto (small, even pieces about 5 mm).

Heat a wide, heavy pot (Dutch oven or similar) over high heat. Add 40 g of the butter and let it foam. Brown the veal in 2–3 batches, 3–4 minutes per side, until deeply golden. Do not crowd the pan — each batch needs space. Transfer browned veal to a plate.

Reduce heat to medium. Add the remaining 20 g butter and the battuto to the pot. Cook, stirring occasionally, for 5–6 minutes until softened and just beginning to color at the edges.

Add the sage leaves, rosemary sprig, and bay leaves. Stir for 1 minute until the aromatics are fragrant.

Pour in the white wine and scrape up all the brown fond from the base of the pot. Simmer briskly for 3–4 minutes until the wine is reduced by about half.

Return the browned veal and any resting juices to the pot. Pour in the stock — the liquid should come about two-thirds up the meat, not submerge it.

Bring to a bare simmer (a lazy bubble every few seconds). Cover tightly and cook on the lowest possible heat for 75–90 minutes, or transfer to an oven at 160°C. The veal is ready when a cube offers no resistance to a fork and the sauce has thickened enough to coat a spoon.

Discard the rosemary sprig and bay leaves. Taste the sauce and adjust salt. If the sauce is thin, remove the lid for the final 10 minutes to reduce it.

Serve the stew in shallow bowls over soft polenta or risotto alla Milanese. Scatter chopped flat-leaf parsley over each portion.