right now, and we couldn't be happier about it.

Season the veal with salt and pepper and dust with flour, tapping off the excess.In a large enameled cast-iron casserole, heat 1/4 cup of the olive oil.

Add the veal and cook over moderately high heat until browned all over, about 12 minutes.Transfer the veal to a plate.. Add the remaining 1/4 cup of oil to the casserole.Stir in the onion, garlic, coriander and fennel and cook over low heat for 5 minutes.

Add the wine and boil until reduced to 1/3 cup, 5 minutes.Add the tomatoes and cook over moderately high heat for 5 minutes.

Add the stock and rosemary and bring to a boil.

Add the veal, cover partially and cook over low heat until very tender, 2 hours..While it's not roasted on a trompo, the complexity of its marinade more than makes up for the flavor.

Then, if you're still hungry—if you're not, wait a while and listen to the mariachi players who congregate here on weekends—head over to., that multi-level Latin indoor market also in the neighborhood.

Get the (gluten-free) deep-fried, gorditas made only of corn at La Cocina on the top floor.Thank us later.. Colorado:.