2 tbsp. olive oil
3 1/2 to 4 lb. veal shoulder roast
1 lg. onion, chopped
1 lg. carrot, peeled and chopped
1 lg. stalk celery, diced
1 clove garlic, chopped
1/3 c. White Chianti or other dry wine
1 (16 oz.) can tomatoes
1 1/2 tsp. salt
1 tsp. dried basil
1 bay leaf
1 tbsp. chopped leaf Italian parsley
1 tsp. grated lemon peel

In 5 quart Dutch oven, heat oil. Add veal and slowly brown on all sides. Place veal on plate. Add onion, carrot, celery, and garlic to pan. Cook 5 minutes, stirring occasionally. Stir in wine and tomatoes with their liquids (don't drain), salt, basil, and bay leaf. Break tomatoes up into small pieces. Return veal to pan, heat to boiling. Cover and cook veal well, over low heat 1 1/4 to 1 1/2 hours or until meat is fork tender, or done, turning veal occasionally.

To serve transfer veal to platter. Discard bay leaf from sauce. Spoon some sauce over veal and pour leftovers into a serving bowl. Sprinkle veal with parsley and lemon peel. Slice veal and serve with sauce. Serves 6.