Sweet veal in the oven!
The first entry of hers I read was a recipe for veal shank braised in sweet white wine, "so mellow and succulent," she writes, "it can be served and eaten with a spoon."
"We have to do this," I told The Boy. He read the description.
"Oh, yeah," he said.
So this morning we went to HoFoods and picked up the meat. Couldn't find a single veal shank, but we did find two lovely thick individual pieces, each weighing just over a pound.
And this afternoon we went to the Wine and Chee and found a 2004 Muscat de Rivesaltes; "sweet but not cloying," as Clotilde cautions.
It's in the oven now. My spoon is ready.