3 tbsp olive oil
2 tbsp unsalted butter
2 1/2 lbs boned shoulder of veal, well trimmed of fat, cut into 1 1/2-inch cubes
1 large yellow onion, halved and thinly sliced
2 carrots, trimmed, peeled, halved and cut into 1-inch pieces
2 cups canned Italian plum tomatoes, coarsely chopped
1 1/2 tbsp minced fresh sage or crumbled dried sage
3 bay leaves
1 tsp salt
1/2 tsp freshly milled black pepper
1 can (6 oz) small black olives
3 tbsp capers
2 tbsp minced Italian parsley leaves
1 - In a 5-quart Dutch oven, heat olive oil over medium heat, then add butter. Add meat in two batches and saute, stirring constantly, until lightly golden. Remove with a slotted spoon. Discard most of the pan drippings, leaving about 2 tbsp.
2 - Add onion and carrot and saute, stirring constantly, until barely tender, for about 2 minutes.
3 - Add tomatoes, sage, bay leaves, salt and pepper. Return meat to pan and bring to a boil uncovered over high heat, stirring constantly. Turn heat down to low and cook partially covered, stirring constantly. Turn heat down to low and cook partially covered, until meat is tender, for about 1 hour. (If cooking liquid starts to evaporate, add about 1/4 cup hot water.)
4 - Add olives and capers and continue to cook, partially covered, for an additional 5 minutes.
5 - When ready to serve, remove bay leaves, transfer stew to a platter and granish with minced parsley.
**Stew can be made up to 3 hours before serving and reheated over low heat