Veal Stew With Rosemary And Lemon
Ingredients
- 3 tablespoons pure olive oil
- 3 pounds boneless veal shoulder, cut into 1 1/2-inch pieces
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 celery ribs, finely chopped
- 1 large onion, finely chopped
- 1 large carrot, finely chopped
- 2 cups dry white wine
- 1 cup tomato sauce
- 1 tablespoon coarsely chopped rosemary
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon finely grated lemon zest
- Baked Polenta with Parmesan
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