Veal, Wild Mushrooms, and Red Wine

Preheat the oven to 350°F.

Toss the veal with the salt and pepper.

Heat 3 tablespoons of oil in a heavy ovenproof casserole. Sauté the veal on all sides over medium-high heat until it is brown. (Do not overcrowd the pan or the veal will not brown.) With a slotted spoon, remove the veal to a platter and set aside.

Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes.

Add the garlic and cook for 1 minute more. Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.

Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture. Simmer the sauce for 1 minute. Return the veal to the casserole, stir well. Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.

While the veal is cooking, heat the remaining oil in a medium skillet. Sauté the mushrooms for 3 minutes and set aside.

When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper.

Transfer the veal to a serving dish and garnish the top with the chopped parsley.