Pepper Pot

• 1 1/2 lb. veal stew
• 2 meaty veal shanks
• 1 lb. hot sausage
• 1 Tbsp. olive oil
• 8 c. hot water
• 6 c. beef broth
• 2 medium onions, sliced
• 2 tsp. Italian herb seasoning
• 1 tsp. thyme
• 1 tsp. peppercorns
• 2 bay leaves
• 1 large red onion, sliced
• 1 c. celery, diced
• 2 tsp. margarine
• 3 red peppers, cut in strips
• 3 green peppers, cut in strips
• 3 c. large pared and cubed potatoes
• salt and pepper
• parsley

1. In large Dutch oven slowly brown veal shanks and sausage and stew in oil.
2. Remove sausage, cool, slice and refrigerate.
3. In Dutch oven, add next 7 ingredients.
4. Bring to boil, reduce heat and simmer, uncovered, until tender (1 1/2 hours).
5. Remove shanks from stock, cool and skim off fat.
6. Remove veal from bones and cube.
7. In large skillet, saute red onion and celery in margarine 10 minutes. Add peppers and saute 5 minutes.
8. In Dutch oven, bring stock to boil.
9. Add potatoes, salt, pepper and parsley.
10. Cook 10 minutes. Add sauteed vegetables, veal and sausage.
11. Cook 10 minutes.

veal stew, veal shanks, hot sausage, olive oil, water, beef broth, onions, italian herb seasoning, thyme, peppercorns, bay leaves, red onion, celery, margarine, red peppers, green peppers, potatoes, salt, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=789838 (may not work)