Preheat the oven to 350F. Season the meat well with salt and peper. Melt the butter in an ovenproof casserole or Dutch oven. Add the meat and herbs and stir to coat the meat well with the herbs. Cover and place the casserole in the oven for 1 hour, stirring once or twice. The herbs should not dry out from the oven temperature. If necessary, lower the temperature to 300F. Remove the casserole from the oven and stir in the wine. Remove juice and cream. Boil hard for 5 minutes. Serve with buttered cooked asparagus.
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2 1/2 lb shoulder of veal, cut into 1-inch cubes
1/2 cup unsalted butter
1 1/2 tbsp each fresh chopped parsley, chervil and tarragon
