Ingredients
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
3 Tablespoons GOLDEN BLOSSOM HONEY
1 (28 oz.) can Italian plum tomatoes, chopped with juice
salt and pepper to taste
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
Directions
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.
