Veal with Rosemary
4 Hot Veal
Course Dairy Gluten Wheat Free Eggless
tbsp Olive Oil
Garlic Cloves. Crushed
Boneless Leg of Veal
and Black Pepper
x 400g/14oz tin Chopped Tomatoes
Dry White Wine (check manufacture)
Heat the oil in a saucepan and cook the onion gently until golden. Add the
garlic to the onion while it is cooking. Cut the meat into bite-sized
rectangular pieces and add them to the pan and brown on all sides.
Add the tomatoes, wine, the sprigs of rosemary, salt and pepper, mix well, cover and cook gently for 1-1/2 hours, stirring occasionally.
Remove the rosemary and serve hot.
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