2 lbs. veal shoulder steak
6 to 8 cloves of fresh garlic, chopped
1 bunch parsley, chopped
1/4 c. lemon juice
1/4 c. white cooking wine

Quickly sear veal steak on both sides. Remove from pan and set aside. In the same pan cook garlic in small amount of olive oil, do not brown. Return meat to pan, add parsley, lemon juice and wine. Bring ingredients to a boil, cover and simmer on low flame for 1 1/2 hours. Serve over rice.