Italian Veal Stew
|Veal shank crosscuts||6|
|Flour||1⁄3 Cup (5.33 tbs)|
|Olive oil||2 Tablespoon|
|Onions||2 Medium, chopped|
|Tomatoes||4 , peeled and chopped|
|Garlic||3 Clove (15 gm), pressed|
|White wine||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
1) Lightly season the veal with the salt and pepper. Lightly dust the seasoned veal with flour.
2) Brown the veal in hot oil. Remove.
3) Add the remaining ingredients to the pan, with the exception of the lemon juice. Cook for 10 minutes. Place the browned veal into the pan, cover, and cook over a low flame for 1 1/2 to 2 hours or until veal is tender. Add the lemon juice and serve.