Instructions: 1. Dredge pieces of veal in it and shake off excess.

2. Heat oil and butter in large Dutch oven, and quickly sear the veal over med-high heat, browning well on all sides. Transfer veal to paper towels to drain.

3. Add the onions, garlic, basil, and oregano to the pan and cook over med heat for 10 minutes, stirring occasionally.

4. Add the tomatoes, salt and pepper to taste and continue to cook for 10 minutes Skim off any fat.

5. Add the wine, raise the heat, and bring to a boil; Reduce the heat and simmer, uncovered for 15 minutes

6. Return the veal to the pan and add just enough stock to cover the meat.

Cover and let simmer for 1 to 1 1/2 hours. Or bake in 350F oven for the same time. Remove lid and continue to simmer or bake for 1/2 hour till veal is tender.

7. Just before serving, sprinkle with the lemon zest and parsley. It is traditional to serve this with risotto Milanase. It has been suggested that I try ( and I will!) small potatoes, tossed with some olive oil and garlic or any kind of pasta treated the same way.

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