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.