|Veal||4 Pound, cut in 2-inch cubes|
|Flour||1⁄2 Cup (8 tbs)|
|Fresh ground pepper||1⁄2 Teaspoon|
|Salad oil||1⁄2 Cup (8 tbs)|
|Onions||2 Large, chopped|
|Carrots||4 Medium, diced|
|Celery stalks||4 , cut in 14-inch slices diagonally|
|Chicken broth||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes/1 can italian tomatoes||4 Medium, skinned and chopped|
|Garlic||1 Clove (5 gm), mashed (Large Clove)|
|Chopped parsley||2 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Lemon juice||2 Tablespoon|
Put the flour, salt and pepper in a paper bag and shake the veal pieces in it, a few at a time.
Heat the oil to sizzling in a large heavy skillet and brown the veal cubes on all sides.
Do not crowd the skillet or the veal will not brown.
Transfer to a large casserole as they finish browning.
In the fat remaining in the skillet lightly saute the onions, carrots, and celery, stirring often.
Add to the skillet the chicken broth, wine, tomatoes, garlic, and bouqet garni (2 sprigs parsley, 1 sprig oregano, 1 leaf sweet basil, and 1 small bay leaf tied in a bit of cheesecloth).
Bring to a boil and simmer 3-4 minutes.
Pour over the casserole, cover, and bake 1 3/4 hours at 300°.
Check the seasoning about halfway through the cooking.
Just before serving stir in the parsley, lemon rind, and lemon juice.