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Photo of Veal alla Toscana by WW

Veal alla Toscana

1
Points® value
Total Time
1 hr 55 min
Prep
20 min
Cook
1 hr 35 min
Serves
4
Difficulty
Moderate
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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