Veal Stew Gremolata
1 one-pound lean veal shoulder
Trim fat from veal shoulder. Cut veal into 1-inch pieces. Cook veal, onion, carrot, celery and garlic in oil in Dutch oven over medium-high heat 3 to 4 minutes, stirring occasionally, until veal is brown. Stir in remaining ingredients except Gremolata. Heat to boiling; reduce heat to low. Cover and cook 50 to 60 minutes, stirring occasionally, until veal is tender. Stir in Gremolata just before serving. 4 SERVINGS (ABOUT 1-1/4 CUPS EACH). GREMOLATA Mix all ingredients.
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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