Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil -coarsely chopped
6 2-inch-thick slices veal 2 28-oz cans whole tomatoes
-shank, tied with string 1 c Dry white wine
-around middle 2 ts Salt
24 Cloves garlic 1 ts Dried marjoram leaves
4 md White onions, Gremolata (opt., recipe
-coarsely chopped -follows)
1 Sweet green pepper,

1. In 8-quart saucepot, heat 1 T olive oil. Add 3 veal slices and
brown well on each side-about 3 minutes. Transfer veal to large bowl.
Repeat to brown remaining veal in pan drippings and set aside.

2. Add remaining oil, the garlic, onions, and green pepper to pot;
saute 5 minutes. Stir in tomatoes with their liquid, the wine, salt,
and marjoram. Return veal and any accumulated juices to pot. Heat
mixture to boiling over medium-high heat. Reduce heat to low, cover,
and simmer veal mixture 1 1/2 to 2 hours or until meat is tender.

3. When meat is almost tender, prepare Gremolata, if desired. With
slotted spoon, transfer veal slices to large serving dish; remove
strings from veal. Spoon sauce from pot over veal. Sprinkle with
Gremolata, if desired, and serve.

Gremolata: In small bowl, combine 1/4 C finely chopped fresh parsley
leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped.

Nutritional information per serving without Gremolata-protein: 82
grams; fat: 22 grams; carbohydrate: 25 grams; fiber: 5 grants,
sodium: 1,451 milligrams cholesterol: 408 milligrams calories: 659.

Country Living/March/93 Scanned fixed by DP GG

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