1. Mince garlic with anchovies. 2. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals. 3. Pat veal dry and sprinkle with pepper. You may want to hold off on the salt until serving because the anchovies are salty. 4. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. 5. Transfer veal to a plate. 6. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. 7. Add wine and boil 1 minute. 8. Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water/broth or even more wine as needed (about 3 tablespoons at a time; do not let liquid completely evaporate,there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until fork tender. 9. Transfer veal to a cutting board and let stand 10 minutes. 10. Skim any fat from liquid in kettle. 11. Add 1/3 cup broth and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy. 12. Transfer pan juices to a platter. 13. Cut veal crosswise into 1/2-inch-thick slices and discard string. 14. Arrange slices over pan juices and spoon sauce over meat. ---------------------------------------------------------------------------
Nutrition
Ingredients
