3 lb. veal (1 inch cubes)
3 c. chicken or beef broth
3 carrots, 1/2 inch diced
1 lg. onion, chopped
1/4 c. peanut oil
1 c. flour
1 tsp. pepper, freshly ground
2 cloves garlic, diced
2 tbsp. lemon juice
2 tbsp. tomato paste
1/2 c. dry marsala wine (can use dry white wine)
1 tsp. thyme and/or rosemary

Put flour and pepper in a paper or plastic bag. Place veal in bag in batches and shake well until evenly and lightly coated.

Heat oil in Dutch oven or saucepan and brown veal (in batches, if necessary) over moderate heat. Takes 10 to 15 minutes. Add wine, onion, carrots, garlic, chicken stock and remaining ingredients.

Decrease heat and simmer until meat is tender. (Stir occasionally to check for sticking. Two hours should do it!! Before serving, adjust salt if needed. Serves 6.