Ingredients

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Steps

Heat oil in a heavy based saucepan over high heat, add veal and sear to colour
Add butter, lower heat and sauté the veal until well browned. Stir frequently.
Add vegetables and garlic and sauté for a further 5 minutes or until golden.
Tip mixture into a colander to drain off any fat. Return meat and vegetables to pan and deglaze with wine
Simmer until wine is reduced, add stock and simmer gently for 30 mins, skimming as required
Strain through a fine sieve.