Veal With Red Wine And Balsamic Vinegar And Creamy Garlic Mash - cooking recipe

Ingredients

1/4 cup olive oil
2 lbs veal shoulder, diced
10 None pickling onions (14 oz), halved
1 medium carrot, peeled and finely chopped
1 stick celery, trimmed and finely chopped
2 cloves garlic, finely chopped
4 slices bacon, coarsely chopped
1/4 cup balsamic vinegar
2 tbsp tomato paste
7 oz button mushrooms, quartered
1 can (14 oz) diced tomatoes
1 cup dry red wine
1 cup beef stock
2 tbsp chopped coarsely fresh chives
None None FOR THE CREAMY GARLIC MASH
2 lbs potatoes, peeled and coarsely chopped
3 cups milk
1 clove garlic
3 tbsp butter, softened

Preparation

Preheat the oven to 325\u00b0F.
Heat 2 tbsp of the oil in a Dutch oven on medium heat. Cook the veal, in batches, for about 2-3 mins, or until browned. Remove from the pan.
Heat the remaining oil in the same pan. Cook the onion, carrot, celery, garlic and bacon, stirring, for about 2-3 mins, or until the vegetables are just soft. Add the vinegar and tomato paste and cook, stirring, for 2 mins.
Add the mushrooms, tomatoes, wine and stock and bring to a boil. Boil, uncovered, for about 5 mins. Return the veal to the pan. Cover and bake for about 1 1/2 hours, or until the veal is tender. Stir in the chives and season.
Meanwhile, for the creamy garlic mash, place the potato, milk and garlic in a medium saucepan and bring to a boil. Reduce the heat to low; simmer, partially covered, for about 15 mins or until the potato is soft. Discard the garlic. Strain the potato over a medium heatproof bowl. Reserve 2/3 cup of the milk. Mash the potato with the reserved milk and butter in a large bowl for about 3 mins, or until smooth.
Serve the veal with mash.