INGREDIENTS
2 1/2
lbs Veal shoulder, boneless
1
Carrot, large
2
Garlic cloves
2
Onions, small
6
Sage, leaves
1/2 cup
Beef stock or low-sodium broth
1
Polenta
1/4 cup
All-purpose flour
1
Pepper, Freshly ground
1
Salt
1/4 cup
Olive oil, extra-virgin
2 tbsp
White wine vinegar
1/4 cup
White wine, dry
1/3 cup
Dried porcini