Veal Stew

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This is very good served over noodles. Recipe source: bon appetit (january 1986)

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Steps

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Preheat oven to 350 degrees f.

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Combine flour , salt and pepper in a baggie and add veal , shaking bag to coat veal.

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Remove veal from baggie and shake off excess flour.

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In a large skillet , melt butter with oil over medium high heat.

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Add veal in batches and brown on all sides.

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Transfer veal to large oven proof dish.

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Using string or twine tie celery pieces around herb and bay leaf to make a bouquet garni.

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Add to veal.

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Add tomatoes , onion and garlic to skillet , and cook over medium low heat for 10 minutes or until onion is tender.

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Pour over veal.

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Dissolve saffron in 1 / 4 cup of beef broth and then stir into skillet.

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Add remaining broth and wine to skillet and simmer 5 minutes.

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Pour over veal.

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Bake covered for 1 1 / 2 hours.

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Uncover and bake for 1 hour.

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Discard bouquet garni.

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Serve immediately.

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Ingredients

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veal shoulder, flour, salt, pepper, butter, olive oil, celery, parsley sprig, thyme, rosemary sprig, bay leaf, tomatoes, onion, garlic, saffron thread, beef broth, white wine