Veal alla Toscana
1
Points®
Total time: 1 hr 55 min • Prep: 20 min • Cook: 1 hr 35 min • Serves: 4 • Difficulty: Easy
This delicious entree will add lots of flavour to any holiday meal. Pair it up with a potato side dish and some steamed veggies, and you will be all set to go!
Ingredients
Olive oil
1½ tsp(s)
Garlic
3 clove(s), large, chopped
Uncooked lean veal shoulder
16 oz, cut into 1-inch pieces
Carrots
2 medium, cut into 1-inch chunks
Celery
1 stalk(s), medium, stalk, chopped
Zucchini
1 small, sliced
Canned crushed tomatoes
1 cup(s)
Italian seasoning
1 tsp(s)
Chicken broth
1 cup(s)
Canned frozen whole onions
½ cup(s), pearl, thawed
Table salt
1 tsp(s), or to taste
Table wine
⅓ cup(s), white
Black pepper
¼ pinch(es), or to taste
Instructions
1
Heat oil and garlic in a large stockpot or Dutch oven; add veal and brown on all sides, about 5 minutes. Remove from stockpot; set aside.
2
Cook carrots and celery in same pot, stirring occasionally, on medium-high heat for 5 minutes. Add zucchini and cook until tender, about 5 minutes. Add veal, tomatoes, wine, Italian seasoning and broth; bring to a boil, reduce heat and simmer 1 hour.
3
Add pearl onions; simmer until veal is tender, about 15 minutes more. Season to taste with salt and pepper. Yields about 1 cup per serving.
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