Sangiovannese stew

Finely chop the onion and parsley to create a smooth base that will flavor the meat during cooking. Also prepare the hot broth with the veal legs and bones: it should be thick and slightly gelatinous, not too runny, as this will help keep the stew tender.

Pour eight tablespoons of extra virgin olive oil into a shallow pan large pot and add the chopped onion and parsley. Heat over medium heat until the onion becomes soft and shiny, without letting it darken: the base must be fragrant and remain suitable for withstanding the long cooking of the meat.

Add the veal muscle stew, season with salt and pepper, and brown the pieces in the sauce. Turn them several times to brown the surface evenly: the meat should be golden brown, and the bottom should collect the browning juices, without burning the chopped meat.

Pour the glass of red wine over the well-browned meat and let the alcohol evaporate over high heat. Stir to dissolve any aromatic residues at the bottom of the shallow pan and wait for the pungent aroma of the wine to diminish: at that point a more concentrated and fragrant base will remain.

Join a tablespoon Fill the pan with mixed spices and distribute it among the pieces of meat. Stir briefly to coat the spices in the hot oil, without overcooking: the aroma of the spices should be distinct but not burnt. Ready-made blends are referred to as "stew spices."

Dilute a tablespoon preserve in a part of the hot broth and pour it into the shallow pan After the wine has evaporated, stir thoroughly to dissolve the sauce and obtain a uniform, lump-free red sauce that coats the meat without becoming too dense.

Lower the heat, cover the shallow pan Continue cooking for over two hours. Gradually add the leg and bone broth, adding only enough to keep the sauce moist and slightly creamy. The boil should be barely perceptible, never brisk, to avoid drying out the meat.

Check the stew at the end of the long cooking time: the meat should be very tender and easily break apart when fork tender. The sauce should be flavorful, fragrant with spices, and thick enough to coat the pieces without becoming excessively liquid. If necessary, briefly finish cooking. shallow pan uncovered to concentrate the sauce.