Veal Braised in Wine


1/4 cup vegetable oil
1 green pepper, chopped
1 carrot, chopped
1 medium onion, chopped
1/2 teaspoon dried rosemary
1 teaspoon sage
4 Tablespoons butter
2-2 1/2 pounds boneless veal shoulder
1 teaspoon Dijon mustard dissolved in 1/2 cup dry white wine
1 (28 oz.) can Italian plum tomatoes, chopped with juice
salt and pepper to taste


Preheat oven to 350°. In a heavy oven-safe pot, with a tight-fitting cover, cook vegetables and herbs oil over medium-high heat, stirring frequently for 3 minutes. Brown veal on all sides in the same casserole. (The vegetables should become deeply colored but do not let them burn.) Add wine, mustard, honey and tomatoes. Bring to a simmer. Cover tightly and place in the middle of the oven. Cook for approximately 1 ½ hours until meat is very tender, turning every 20 minutes. Slice veal, arrange on a platter and pour sauce on top. Serves 4-6.

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