Veau bourguignon

Veal Burgundy modeled on Beef Burgundy is an idea I came up with a few days ago. When I searched the internet I of course found several recipes for it. There's nothing new under the internet sun, you might say. I had bought a kilogram of what is called veau pour blanquette because it looked good and was on sale at a good price. But I didn't want to make a blanquette. I had made one about a month ago. Here's a link (scroll down if you follow it).

Beef Burgundy had been on my mind for a few months; I kept saying we needed to make one but other dishes kept becoming a bigger priority. Here's a link to a 2009 post about bœuf bourguignon that I made using meatballs.

So here it is: veau au vin rouge. I used a full-bodied local côt/malbec red wine to make it. Looking at these pictures, you might not recognize the meat as veal. It looks like beef because the red wine turned the veal brown. It cooked for about three hours yesterday and the veal became very tender. Other ingredients are flour to thicken the sauce and smoked pork lardons, mushrooms, shallots, and carrots for flavor. Bon appétit !