8 pieces veal shank, well trimmed
1 med. onion, diced
1/2 c. white wine
2 chicken bouillon cubes
1/2 tsp. rosemary
4 med. potatoes, peeled and quartered
4 med. carrots, peeled and chopped
1 tbsp. chopped parsley
1 tbsp. olive oil
1 clove garlic, minced
2 tbsp. lemon juice
1 tsp. oregano
1 c. water
8 sm. white onions, peeled
2 med. stalks celery, chopped
2 tbsp. ketchup

In large heavy non-stick Dutch oven, brown veal in olive oil. Add chopped onions and garlic, cook 5 minutes. Stir in wine, ketchup, lemon juice, oregano, bouillon cubes, rosemary and water. Cover and simmer 1 hour or until meat is tender. Add remaining ingredients - simmer, covered, 30 minutes longer until meat and vegetables are tender. Yield: 8 servings. 1 serving = 235 calories.