|Boneless veal shoulder||2 Pound, cut into 2 inch pieces|
|Flour||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Bell peppers||1 Pound, cut into 1 1/2 inch squares (Green / Red Colored / Both)|
|Canned italian peeled tomatoes||14 Ounce, drained and chopped (1 Can)|
|Water||1 Cup (16 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh basil/1/2 teaspoon dried basil||1 Tablespoon|
1. Trim excess fat from veal. Season veal with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dust with flour; shake off excess. In a nonreactive Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add veal and cook, turning, 5 to 7 minutes, or until browned on all sides. Remove with a slotted spoon and set aside.
2. If pan is dry, add another 1 tablespoon olive oil. Add onion and cook over medium heat 2 to 3 minutes, or until softened. Add garlic and bell peppers and cook 1 minute longer.
3. Return veal to pan. Add tomatoes, water, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Partially cover and cook about 1 hour, or until veal is tender. Stir in parsley and basil just before serving.