Tangy Veal Stew
|Dry white wine||1 Cup (16 tbs)|
|Orange rind||1 , grated|
|Tomato paste||1 Tablespoon, diluted in the wine / cider|
|Garlic||2 Clove (10 gm), crushed|
|Onions||2 , chopped|
|Ripe tomatoes/1 can pear tomatoes||5 Large, peeled, seeded mashed|
|Veal shanks||5 , cut into crosswise pieces 1 1/2 or 2 inches thick|
Season shanks generously on all sides.
Put onions and garlic in clay baker first, then meat.
Pour in wine or cider.
Sprinkle with orange rind.
Close and bake.