Time: about 2 hours
Makes: 6 servings

Ingredients

1/4 cup olive oil or salad oil
2 pounds veal for stew, cut
into 1 1/4-inch chunks
1 large onion, diced
1 large carrot, diced
1 large stalk celery, diced
1 garlic clove, minced
1/3 cup white chianti or other
dry white wine
1 16-ounce can tomatoes
2 teaspoons salt
1/2 teaspoon basil
1/4 teaspoon coarsely ground
black pepper
1 bay leaf
1 chicken-flovor bouillon cube
or envelope
1 tablespoon chopped parsley
1 1/2 teaspoons grated lemon
peel

Instructions

1. In 5-quart Dutch oven over medium-heat, in 2 tablespoons hot oil, cook veal, 1/3 at a time, until well browned on all sides, removing pieces with slotted spoon as they brown and adding more oil if necessary.
2. In same Dutch oven over medium heat, in drippings, cook onion, carrot, celery and garlic until lightly browned, about 5 minutes, stirring occasionally. With spoon, stir in wine, tomatoes with their liquid, and next 5 ingredients, breaking up tomatoes into small pieces.
3. Return veal to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 1/4 hours or until veal is fork-tender, stirring occasionally.
4. to serve, spoon veal into serving dish; discard bay leaf. Sprinkle with parsley and lemon peel. Serve with risotto.