Serves: 8
Total Calories: 101

4 pounds veal shoulder, boned, rolled, and tied
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/3 cup polyunsaturated oil
2 large onions, diced
1 stalk celery, diced
1 carrot, pared and diced
6 red peppercorns
1 bay leaf
3/4 cup chopped parsley
2 cloves garlic
1/2 cup dry white wine
1 (8-ounce) can tomato sauce
1/2 cup low salt chicken stock
2 large onions, sliced
3 green peppers, seeded and diced
4 tablespoons polyunsaturated oil
1 small eggplant, peeled and cubed
1 (1-pound) can crushed tomato
2 teaspoons kosher salt
2 cloves garlic, minced

Trim all the visible fat from the veal, season with kosher salt and freshly ground pepper and brown in oil in a Dutch oven. Remove the veal from the pan and reserve.

Sauté the diced onion, celery and carrot in a Dutch oven until they are soft. Drain the remaining oil. Add the bay leaf, peppercorns, parsley, garlic cloves, wine, tomato sauce, stock, veal and cook uncovered over medium heat. Baste and add more stock as needed for 2 hours.

Sauté the sliced onions, green pepper in 4 tablespoons of oil in a skillet until they are golden. Add the zucchini, eggplant, crushed tomatoes and salt. Cover and simmer for 15 minutes. Add the minced garlic and simmer for 2 minutes more. Place the veal on a serving dish and surround with the vegetables. Skim fat from the liquid in the Dutch oven and serve as a sauce.

Nutritional Facts:

Serves: 8
Total Calories: 101
Calories from Fat: 1

More Recipes from the The Happy Heart Cookbook Cookbook:
Barbecued Veal
Breaded Veal Cutlets
Veal Scallopine
Veal Cacciatore
Sherried Veal
Petit Sirah-Braised Veal Chops
Veal Marsala
Braised Veal Shoulder
Rolled Veal
Osso Bucco
Wiener Schnitzel