- 800g of shoulder of veal (diced)
- 50g of butter or 3 tbsp of oil
- 1 cup of white wine
- 1 cup of water
- 1 clove of garlic, minced
- 2 shallots, minced
- 1 tsp of paprika
- 1 tbsp of tomato paste
- 1 tbsp of flour
- bay leave
Heat the butter or the oil in a cocotte (Le Creuset of course !), brown the meat with the shallots.
Srinkle flour on it, add paprika. Stir with a wooden spoon, cook a bit, then add the white wine, water, thyme, bay leave, tomato paste, garlic, and season with salt and pepper.
Cover and cook for about 2 hours over low heat, add water if necessary.
Note : my grand-ma always add water on the lid during the cooking process.