1/2 c. salad oil
4 lb. veal shoulder, cut in 1" cubes
1 c. chopped onion
1 c. chopped celery
1 clove garlic, crushed
1 c. dry white wine
2 cans (8 oz. size) tomato sauce
2 bay leaves
1 tsp. dried oregano
1/2 tsp. dried rosemary
2 tsp. salt
1/2 tsp. pepper
2 sprigs parsley
1 lb. mushrooms, sliced
2 tbsp. lemon juice
1/4 c. butter
1 tbsp. flour
Chopped parsley

Heat oil in 6 quart Dutch oven or kettle. Add veal cubes, about half at a time, and saute until browned all over. Remove veal as it browns. Continue until all veal is browned.

In same Dutch oven, cook onion, celery and garlic, stirring, until onion is golden, about 5 minutes. Stir in 1/2 cup wine, tomato sauce, bay leaves, oregano, rosemary, salt, pepper, parsley and veal. Bring to boiling; reduce heat; simmer, covered, 1 1/2 hours, until veal is tender. Remove bay leaves.

Meanwhile, toss mushrooms with lemon juice. In hot butter in medium skillet, saute mushrooms until tender, about 5 minutes. Add 1/2 cup wine and mushrooms to veal mixture, along with flour dissolved in 2 tablespoons water; simmer, covered 15 minutes longer. Turn veal into heated serving dish. Sprinkle with parsley. Veal Marengo can be made a day ahead and refrigerated. Serves 8-10.