Veal Stew With Snow Peas

• 4 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped carrots
• 1/2 cup finely chopped celery
• 1 large clove garlic, minced
• 1 1/2 pounds veal shoulder, in 1 1/2-inch cubes
• 3/4 cup dry red wine
• 1 pound plum tomatoes, finely chopped, or 1 1/2 cups chopped, drained, canned plum tomatoes
• 1 bay leaf
• 1/2 teaspoon dried thyme
• Salt and freshly-ground black pepper
• 1 teaspoon lemon juice
• 1/4 pound fresh snow peas, trimmed
• 1/2 tablespoon very finely minced fresh parsley
• 1 small scallion, very finely minced

1. Heat two tablespoons of the olive oil in a heavy casserole.
2. Add the onion, carrots and celery and saute over low heat until soft but not brown.
3. Add the garlic and continue to saute for a minute or two.
4. Remove from heat.
5. Dry the veal on paper toweling.
6. Add the remaining oil to a heavy skillet and add as much of the veal as you can at a time without crowding.
7. Brown the veal pieces over medium- high heat.
8. As they are browned, place them over the vegetables in the casserole.
9. When the veal is all browned, add the wine to the skillet and cook, scraping the skillet until all the particles are dissolved.
10. Pour the contents of the skillet over the meat and vegetables in the casserole, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.
11. Bring the casserole to a simmer, cover and simmer for 1 1/2 hours, until the veal is tender.
12. Stir in the lemon juice and recheck the seasonings.
13. Add the snow peas and cook just long enough for the snow peas to turn bright green and become tender, about five minutes.
14. Sprinkle with parsley and scallions and serve.

olive oil, onion, carrots, celery, clove garlic, veal shoulder, red wine, tomatoes, bay leaf, thyme, salt, lemon juice, snow peas, fresh parsley, scallion

Taken from cooking.nytimes.com/recipes/2052 (may not work)