3 lbs. veal shoulder, cubed
Dry red wine for marinade
3 to 4 cloves of garlic, slivered
1/4 c. oil, adding as needed
1 1/2 to 2 c. dry red wine
3 tbsp. oil
1 lb. mushrooms, cut into chunks

Place veal cubes in a bowl that will hold the meat compactly. Pour in enough red wine to reach the top of the meat. Tuck in garlic slivers and marinate overnight or all day. Remove meat from marinade and pat dry. Saute in oil, transferring to a plate as each piece browns and adding oil as needed.

When all the veal has been browned, let residue of oil in pan cool. Return veal to pan, pour marinade with garlic over meat, cover tightly and cook on low heat for 2 hours.

Check meat every half hour or so and add the 1 to 1 1/2 cups wine in increments. Before serving, brown mushroom chunks in oil and add to meat.