Serves 4 to 6

3 pounds veal shoulder, cut into 2-inch pieces
Salt and pepper
1/8 teaspoon ground nutmeg
2 large cloves garlic, crushed
1 cup dry white wine
4 tablespoons butter
1 medium onion, finely chopped
1 pound small carrots, peeled and thinly sliced
Beef stock

Season the veal pieces with salt, pepper, nutmeg, and garlic and put into a large bowl. Pour the wine over them. Cover and marinate in the refrigerator for about 4 hours, turning once or twice.

Heat the butter in a large sauce pan and saute the onion and carrots until the onion is very soft, about 10 minutes. Add the veal and the marinade and enough beef stock barely to cover. Simmer, covered, over very low heat until the veal is tender, about 1-1/2 hours. Season to taste with salt and pepper.