Veal Stew With Cilantro-Chile Sauce

• 1 (2-pound) boneless veal leg roast
• 3 1/2 cups low-salt chicken broth
• 1 cup sliced carrot
• 3/4 cup sliced celery
• 1/2 cup thinly sliced green onions
• 1/3 cup thinly sliced seeded jalapeno pepper
• 1/3 cup fresh cilantro leaves
• 6 garlic cloves
• 1 bay leaf
• 1/2 cup orange juice
• 1/4 cup fresh lemon juice
• 1/2 teaspoon salt
• 1/4 cup thinly sliced green onions
• 2 tablespoons minced fresh cilantro

1. Preheat oven to 325u0b0.
2. Trim fat from roast. Combine roast, broth, and next 7 ingredients (broth through bay leaf) in a large Dutch oven; bring to a boil. Remove from heat; cover and bake at 325u0b0 for 1 hour and 15 minutes or until roast is tender. Remove roast from pan, reserving cooking liquid and vegetables. Let roast stand 10 minutes. Separate roast into bite-size pieces, and shred with 2 forks; set aside.
3. Remove bay leaf from cooking liquid, and discard. Place cooking liquid and vegetables in a blender, and process until smooth. Return puree to pan. Add fruit juices; bring to a boil, and cook 18 minutes or until reduced to 2 cups. Return shredded roast to pan; stir in salt. Cook over medium heat until thoroughly heated. Ladle stew into individual bowls, and top with 1/4 cup green onions and minced cilantro. Serve with flour tortillas.

lowsalt, carrot, celery, green onions, pepper, fresh cilantro, garlic, bay leaf, orange juice, lemon juice, salt, green onions, fresh cilantro

Taken from www.myrecipes.com/recipe/veal-stew-with-cilantro-chile-sauce (may not work)