Georgian Ostri (Veal Ragout) with Water Chestnut and Bamboo Shoot

Cut the veal shoulder into 2-inch cubes. Season with salt and pepper.

Heat olive oil in a Dutch oven over medium-high heat. Brown the veal cubes on all sides, working in batches if needed. Remove and set aside.

Reduce heat to medium. Add chopped onion and minced garlic; cook until soft and translucent, about 3-4 minutes.

Pour in the white wine, scraping up any brown bits from the bottom. Let it simmer until reduced by half, about 3 minutes.

Stir in the crushed tomatoes and return the meat to the pot. Add enough water to just cover the meat.

Bring to a boil, then reduce to low, cover, and let simmer for 35-40 minutes until the veal is tender.

In a small bowl, knead butter and flour together to make a paste (beurre manié). Stir into the simmering stew, then cook for 2-3 minutes until thickened.

Slice water chestnuts and bamboo shoots into bite-sized pieces. Add them to the stew and cook for another 5 minutes.

Adjust salt and pepper. Stir in chopped fresh parsley and serve hot.