|Veal shoulder||1 1⁄2 Pound, cut in chunks|
|Carrot||1 , finely chopped|
|Celery stalks||2 , finely chopped|
|Onion||1 , finely chopped|
|Garlic||1 Clove (5 gm), minced|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Cup (32 tbs), skinned, chopped|
1. In a pan brown veal in the oil and then add the carrot, celery, onion and garlic.
2. Scraping and stirring the pan, pour in the wine and cook for 3 minutes.
3. Add the tomatoes, salt and pepper and cook over medium-high heat for a few minutes to reduce the sauce.
4. Simmer with cover over low heat or bake in a 300°F oven for 1 1/2 hours.
5. Serve as desired.