Stewed Loin of Veal

Season the veal with salt. Heat the oil in an oval casserole. Add 2 tablespoons of the butter and heat until melted. Add the veal and shallots and brown on all sides over low heat, about 15 minutes, the outside of the veal should be lightly caramelized.

Pour the vermouth into the pot and cook until it evaporates. Pour in the wine and cook, covered, over low heat for 1 hour. Turn the meat frequently.

Meanwhile, prepare the vegetables. Cut the asparagus tips into 2 3/4 inch lengths; reserve the stalks for another use. Quarter the artichoke hearts, then cut each quarter into 3 thin strips. Rinse the mushrooms and wipe dry.

After cooking the meat for 1 1/2 hours, pour the broth into the pot and add the vegetables. Cook for 20 minutes, turning the meat and vegetables once. When the meat and vegetables are tender, remove from the pot and keep warm.

Boil the cooking juices until very thick. Whisk in the remaining butter; the sauce will be very thick and golden.

TO SERVE: Slice the roast and arrange on a plate. Garnish with the vegetables, blanket with the sauce and serve.