- One 3 1/2-to 4-pound boneless veal breast, excess fat trimmed
- Salt and freshly ground pepper
- 10 garlic cloves
- 3 large carrots, coarsely chopped
- 3 thyme sprigs
- 2 large Spanish onions, chopped
- 1 quart chicken stock or canned low-sodium broth
- 1 cup canned peeled Italian plum tomatoes, drained and chopped
- One 2-pound butternut squash halved, peeled, seeded and cut into 1/2-inch dice
- 2 tablespoons vegetable oil
- One 15-ounce can chickpeas, drained
- 1 pound kale, tough stems and ribs removed, leaves coarsely chopped
- Preheat the broiler. Set the veal breast on a baking sheet and season with salt and pepper. Broil 4 inches from the heat for about 4 minutes per side, or until well browned. Reduce the oven temperature to 300°.
- Transfer the veal to a large enameled cast-iron casserole. Add the garlic, carrots, thyme, onions, stock and tomatoes and season with salt and pepper. Cover and braise for 3 hours, or until the meat is very tender. Transfer the veal to a large, shallow baking dish and cover with foil; reserve the braising liquid. Raise the oven temperature to 450°.
- Spread the squash on a large rimmed baking sheet, drizzle with the oil and season with salt and pepper. Roast the squash for 15 minutes, or until lightly browned and just tender.
- Meanwhile, add the chickpeas to the braising liquid and bring to a boil. Cover and simmer over low heat for 5 minutes. Add the kale and simmer until crisp-tender, about 3 minutes. Gently stir in the squash and simmer for 1 minute longer. Remove the thyme sprigs and season with salt and pepper.
- Reheat the veal in the oven if necessary and transfer to a cutting board, then carve across the grain into 1/2-inch-thick slices. Arrange the veal on a large deep platter, top with the vegetable stew and serve.
This rich, sweet stew would do well with a medium-bodied red, especially a Beaujolais with hints of spice and cherries.