1 1/2 lbs. shoulder of veal, cut in 1 1/2 inch chunks
3 tbsp. oil
2 stalks celery, finely chopped
1 onion, finely chopped
1/2 c. dry white wine
1 carrot, finely chopped
1 clove garlic, minced
2 c. skinned, chopped tomatoes

Brown veal in oil. Add the carrots, celery, onions and garlic. Pour in the wine, scraping the pan and stirring. Cook for 3 minutes. Add the tomatoes. Cook over medium heat for a few minutes. Then cover and simmer over low heat or bake at 300 degrees for 1 1/2 hours. I serve this over rice.