To make Sofrito: Liberally sprinkle salt and pepper on the veal and massage/press into the meat. In a shallow bowl (like a pasta bowl) add the flour.

Dredge each piece of veal with the flour, dust any excess off, and set aside on a plate.

In a dutch oven, or a non-stick skillet that has a lid, add the extra virgin olive oil and set to medium-high heat. Let the oil come up to temperature before adding the veal.

Add the veal pieces in batches (don't overcrowd the pot - the pieces should not be touching each other) and brown on both sides. Tip: Only flip the meat over once, not multiple times.

Set the cooked veal pieces aside on a plate.

Turn the heat down to medium-low and add the sliced garlic (there should be a bit of olive oil left). Add a bit more oil if needed. Sauté until fragrant (about 20 seconds).

Add the white balsamic vinegar, the white wine, and sugar.

Bring everything to a gentle boil, and add all the veal pieces back to the pot. Add enough beef stock so that the veal is almost covered in liquid, but not submerged.

Bring to a boil again, cover and gently simmer on low heat for 2 hours, or until the veal is fork tender. I've let the sofrito simmer for up to 4 hours. As with any braised meat and sauce, the longer it simmers, the more rich and intense the flavor. Give it a good stir every 20 minutes or so. You don't want anything sticking to the bottom. Top up with beef stock when needed. The goal is to end up with a beautiful rich sauce - enough for spooning on top of mashed potatoes or rice.

Taste, and adjust seasoning with more salt and pepper if desired. Add the finely chopped parsley, and gently incorporate.

Cover and simmer for another 5 minutes, or until parsley is soft.

Serve with rice, french fries, orzo, or mashed potatoes; and with your choice of vegetable or salad.

See more delicious main recipes here. Enjoy!