Veal And Rosemary Casserole

• 2 3/4 lb veal shoulder, coarsely chopped
• 1/4 cup all-purpose flour
• 1 tbsp olive oil
• 1 None Spanish onion, coarsely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine
• 2 None carrots, peeled, coarsely chopped
• 2 stalks celery, trimmed, coarsely chopped
• 2 None parsnips, peeled, coarsely chopped
• 2 1/2 cups beef stock
• 3 sprigs fresh rosemary

1. Toss veal in flour to coat, shaking off excess. Heat 1/2 tbsp oil in a large frying pan. Working in batches, brown veal. Transfer to a 5 quart slow cooker.
2. Add remaining oil to pan. Cook onion and garlic, stirring, until onion softens. Add wine and bring to a boil. Boil until liquid reduces by 1/2. Transfer to slow cooker along with carrots, celery, parsnips, stock and rosemary. Cook, covered, on low for 8 hours. Season to taste. Serve.

veal shoulder, allpurpose, olive oil, spanish onion, garlic, red wine, carrots, stalks celery, parsnips, beef stock, rosemary

Taken from recipes-plus.com/api/v2.0/recipes/32764 (may not work)