Instructions: Sprinkle veal with 1/2 teaspoons salt and 1/4 teaspoon pepper. Melt 2 teaspoons butter in 2 teaspoons oil in large skillet over medium-high heat. Brown veal in batches and transfer to a plate. Repeat with remaining butter, oil and veal.

Put veal and accumulated juices into a slow cooker. Add the garlic, broth, carrots and onions. Cover and cook on Low 7 hours or until veal is fork tender.

Pour off the liquid from the slow cooker into a medium pot. Skim off any fat. Add lemon rind, sage, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over high heat for 10 minutes until sauce is reduced by half and thickened. Pour sauce back over the stew.

This recipe yields 4 servings.

Comments: Browning any meat before slow cooking will add flavor, as will cooking down the sauce at the end. These steps require just a little time and effort, but produce a superior final product. Fresh herbs should be added at the end of the cooking process, for maximum flavor.

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