|Flour||1⁄4 Cup (4 tbs)|
|Oil||1⁄4 Cup (4 tbs)|
|Onion||1 Large, peeled, chopped|
|Carrots||2 , peeled, chopped|
|Celery stalks||2 , cut diagonally|
|Oregano||1⁄4 Teaspoon (All Tied In A Piece Of Cloth)|
|Basil||1⁄4 Teaspoon, tied (All Tied In A Piece Of Cloth)|
|Rosemary||1⁄4 Teaspoon, tied (All Tied In A Piece Of Cloth)|
|Chicken broth||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Tomatoes||2 , peeled, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chopped parsley||1 Tablespoon|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
Preheat oven to 350°F.
Cut veal into 2-inch cubes; dredge with flour mixed with a little salt and pepper.
Heat oil in skillet.
Brown meat, few pieces at a time; add extra oil as required.
As meat is browned, remove to casserole.
Saute onion, carrots, and celery in remaining oil.
Sprinkle over meat.
Add herbs, broth, wine, tomatoes, and garlic.
Cook 2 to 3 minutes; pour over meat.
Cover; cook about 1 1/2 hours.
About 20 minutes before end of cooking, uncover; adjust seasoning.
Stir in parsley, lemon rind, and lemon juice.
Remove bag of herbs