Milanese Veal Stew

• 1/2 cup all-purpose flour
• 3/4 teaspoon pepper
• 2 1/2 lbs boneless veal, cubed
• 1/4 cup olive oil
• 1 cup dry white wine
• 3 cups chicken stock
• 4 garlic cloves, minced
• 6 stalks celery, chopped
• 4 carrots, chopped
• 2 small leeks, chopped
• 2 small onions, chopped
• 28 ounces diced tomatoes
• 2 teaspoons basil
• 2 teaspoons thyme
• 2 teaspoons Italian herb seasoning
• 1/4 cup fresh parsley, chopped
• 1 teaspoon salt
• 1 teaspoon finely grated lemon rind
• 2 tablespoons lemon juice

1. I plastic bag toss flour with pepper.
2. Add veal and shake to coat.
3. In large skillet heat oil over high heat and brown veal in batches.
4. Transfer to bowl with slotted spoon.
5. Add wine to pan, cook scraping up brown bits from the bottom of pan for 4 minutes or until reduced by half.
6. Add stock and simmer for 5 minutes.
7. Add garlic, celery,carrots, leeks, onions, tomatoes, basil, thyme, italian seasoning and veal.
8. Reduce heat to medium-low.
9. Cover and cook stirring occasionally for about 1 hour or until the veal is tender.
10. Stir in parsley, salt, lemon rind and lemon juice.

allpurpose, pepper, veal, olive oil, white wine, chicken stock, garlic, stalks celery, carrots, leeks, onions, tomatoes, basil, thyme, italian herb seasoning, fresh parsley, salt, lemon rind, lemon juice

Taken from www.food.com/recipe/milanese-veal-stew-253704 (may not work)