Recipe by Cooking Light January 1995


Recipe Summary test

4 servings


Ingredient Checklist


Instructions Checklist
  • Combine first 3 ingredients in a shallow dish; stir well. Dredge veal in flour mixture.

  • Heat oil in a large ovenproof Dutch oven over medium-high heat. Add veal, and cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Reduce heat to medium; add carrot and next 4 ingredients, and cook for 5 minutes, stirring frequently to deglaze pan. Return veal to pan; add tomatoes and next 3 ingredients. Cover and bake at 350° for 2 hours or until veal is tender; discard bay leaf. Garnish with rosemary, if desired. Serve sauce with veal.

Nutrition Facts

468 calories; calories from fat 26%; fat 13.3g; saturated fat 3.4g; mono fat 5.6g; poly fat 1.4g; protein 60.6g; carbohydrates 15g; fiber 2.9g; cholesterol 233mg; iron 3.8mg; sodium 742mg; calcium 112mg.