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

Honey Tips

Honey Is Magic

In the days before biology and botany were understood, people thought it was a special kind of magic that turned flower nectar into honey.


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.