Chef Benedetta recommends pairing Syrah S.90 from I Viti with this dish.
Braised veal Tuscan style

Ingredients:
Butter
Carrots
Onions
Celery
Veal
2 glasses of red wine
1 glass of tomato pulp
Salt
Flour (for breading the meat)

Recipe:
Prepare the soffritto: finely chop the carrot, onion, and celery.
Melt the butter in a pan, then add the chopped onion, carrot, and celery and cook for about 6 minutes (until they darken).
In another pan, melt some butter and add the meat, which has been lightly coated in flour. Cook lightly, then add the sautéed carrot, onion, and celery mixture.
Add two glasses of red wine and let the wine evaporate for a few minutes, season with salt and then add the tomato pulp (about one glass, and don’t forget to add a little water).
Cook for about 15 minutes over high heat until the meat is cooked, serve with its sauce and an excellent glass of Syrah S90.
Enjoy your meal!