preparationOn a medium high heat warm olive oil in a saute pan, sear the veal cubes ensuring a gold crust on all sides. Remove from the pan and reserve.
Preheat your oven to 180 degrees C or 350 degrees F
In the same pan add in the mirepoix (celery, carrots, garlic and onion) and cook for 2 to 3 minutes. Then deglaze with red wine and reduce to about half. Transfer the preperation into a baking pan. Add the veal cubes back into the pan and add in the veal stock. At the same time add in the herbs. Cover the pan with aluminium foil and allow it to cook for 60 to 75 minutes or until the meat breaks apart using a fork.
Remove the cover, using two forks break the meat apart, season with salt and pepper and continue to reduce if necessary (If your sauce is not reduced enough simply put it on high heat in a suaté pan until the desired consitency is reached).