Serves 6

2 lbs cubed veal (shoulder meat best)

3 Tbl olive oil

8 shallots, coarsely chopped

3 cloves garlic, finely chopped

5 fresh plum tomatoes, coarsely chopped (skin and seeds ok)

1/2 fresh hot cayenne pepper, or 1/8 t dried cayenne (or to taste)

2/3 Cup red wine

2/3 Cup water

8 fresh bay leaves, or 4 dried

salt to taste

Brown the meat in the olive oil in a heavy pot.  The meat may throw off a lot of water; if it does, keep browning it until the water evaporates and there’s some good brown sticking to the bottom of the pot.

Remove the meat from the pan, put in the shallots and cook them til soft

Add the garlic and cook, stirring, for 1 minute

Return the meat to the pan and add all other ingredients.  Simmer, covered, until the meat is tender, 1.25 – 1.75 hour.  Delicious served with rice, bread, potatoes or polenta.