2 carrots
2 med. onions
1 lg. anise (fennel) bulb, white part only
1/2 lb. veal stew meat, cut in 1 inch cubes
1/2 c. white wine

Peel carrots and cut into 1 inch lengths. Peel and quarter onions. Wash anise and separate bulb into stalks, halving the large ones. Spray a roasting pan with cooking spray. Place veal in center. Arrange vegetables around. Pour wine over. Roast at 350 degrees for 1 hour or until veal is done and vegetables are tender. Occasionally stir veal and baste with pan juices. Serves 2.