Instructions: 1. In 8-quart saucepot, heat 1 T olive oil. Add 3 veal slices and brown well on each side-about 3 minutes. Transfer veal to large bowl. Repeat to brown remaining veal in pan drippings and set aside.

2. Add remaining oil, the garlic, onions, and green pepper to pot; saute 5 minutes. Stir in tomatoes with their liquid, the wine, salt, and marjoram.

Return veal and any accumulated juices to pot. Heat mixture to boiling over medium-high heat. Reduce heat to low, cover, and simmer veal mixture 1 1/2 to 2 hours or until meat is tender.

3. When meat is almost tender, prepare Gremolata, if desired. With slotted spoon, transfer veal slices to large serving dish; remove strings from veal. Spoon sauce from pot over veal. Sprinkle with Gremolata, if desired, and serve.

Gremolata: In small bowl, combine 1/4 C finely chopped fresh parsley leaves, 2 t grated lemon rind, and 2 cloves garlic, finely chopped.

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