Serves: 4
Total Calories: 313

2 tablespoons olive oil
1 1/2 pounds boneless veal shoulder, trimmed and cut into 2-inch chunks
1 medium onion, chopped
3 cloves garlic (large), finely chopped
2 teaspoons chopped rosemary
salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup Chicken Broth or Meat Broth (see Soups)
2 cups fresh peas or 1 (10 ounce) package frozen peas, partially thawed

1 In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium-high heat. Add just enough of the veal pieces as will fit comfortably in the pot in a single layer. Cook, turning frequently, until browned on all sides, about 15 minutes. Transfer the browned pieces to a dish. Repeat with the remaining veal. When browned, return the meat to the pot.

2 Stir in the onion, garlic, and rosemary. Sprinkle with salt and pepper to taste. Add the wine and bring to a simmer. Add the broth. Cover the pan and lower the heat. Simmer the veal, stirring occasionally, over low heat for 1 hour or until the meat is tender when pierced with a fork. Add a little water if the stew seems dry.

3 Stir in the peas. Cover and cook 10 minutes more. Taste and adjust seasoning. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 313
Calories from Fat: 80

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