1 (14 1/2-ounce) can plum tomatoes, undrained and chopped
1/2 cup beef broth
2 teaspoons chopped fresh rosemary
1 bay leaf
Fresh rosemary (optional)
How to Make It
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.