Name: Veal Cacciatore
Cook time: 40 min
Total time: 2 hr
Yield: Makes 8 servings
Ingredients: 2/3 cup dry white wine; 1/3 cup broken dried porcini (1/4 ounce); 1 (5-to 6-pound) boneless veal shoulder roast; 1/4 cup olive oil, divided; 1/4 pound sliced pancetta, chopped; 2 medium onions, chopped; 2 medium carrots, chopped; 2 celery ribs, chopped; 3 garlic cloves, finely chopped; 1 (28-ounce) can whole tomatoes in juice; 1 1/2 (6-inch) rosemary sprigs; 2 Turkish bay leaves or 1 California; 1/3 cup small brine-cured black olives such as Niçoise; Accompaniment: polenta

Veal CacciatoreRomulo Yanes

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast. Slowly braising the meat in a heady tomato sauce enriched with pancetta, olives, and porcini produces a dish so good, you'll find yourself sneaking nibbles all the way to the table. It's even better the next day—if you can contain yourself.

Cooks' notes:

Veal can be braised and sliced 1 day ahead and chilled in sauce (covered once cool). Gently reheat in sauce.

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