Veal Stew with Rosemary & Lemon

By [e-mail]

Ingredients

• 3 T EVOO
• 3 LBS. veal stew meat
• Salt & ground pepper
• 1 T butter
• 2 finely chopped celery ribs
• 1 finely chopped large carrot
• 1 finely chopped large onion
• 2 C dry white wine
• 1 C tomato sauce
• 1 T coarsely chopped rosemary
• 2 T chopped Italian parsley
• 1 t grated lemon zest

Preparation

Step 1

In large skillet, heat 1 T EVOO. Add half veal, season with salt & pepper& cook over mod hi heat until browned all over, @ 8 min. Add another T oil, and remaining veal. Place cooked veal in crockpot turned on low.
Melt butter & remaining oil in skillet; add celery, carrot & onion & cook over lo heat until softened, @ 12min. Add wine & boil over mod hi heat until almost evaporated, @ 12 min.
Add tomato sauce, rosemary. Place all in crockpot; cook on low for 4-5 hrs. Stir in parsley & lemon zest. Season with salt & pepper & serve.