Slow Cooked Veal Cutlets in Marinara Sauce

Ingredients

8 pieces veal cutlets

1/4 cup all-purpose flour

1/4 cup olive oil

2 carrots, finely chopped

2 celery stalks, chopped

3/4 cup dry white wine

1 1/2 cup crushed tomatoes

1/2 cup onion, chopped

3/4 cup chicken stock

1 lemon, grated

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Preheat oven to 350°F
Lightly dust veal in flour. Heat 2 tbs. oil in a large frying pan over medium-high heat.
Cook veal until evenly browned on both sides. Put these in a large baking pan (greased).
Add remaining oil to frying pan. Add carrots and celery. Cook, stirring continuously, for 5 minutes. Add wine. Cook until evaporated.
Stir in tomatoes, onion, stock and lemon rind. Bring to a simmer.
Put the tomato mixture in the baking pan.
Toss veal to coat in tomato mixture. Cover the pan with foil. Bake, turning veal once, for 1 1/2 hours.
Uncover and bake for 30 minutes.
Garnish with lemon or parsley.

Ferraro# 4000566- Veal fore-shank

Ferraro# 1500044- Flour

Ferraro# 360150- Olive oil

Ferraro# 0000137- Carrots

Ferraro# 0000033- Celery

Ferraro# 600104- Crushed tomato

Ferraro# 0000020- Onion

Ferraro# 0000042- Lemon

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