Instructions: Rub veal breast w/garlic & lightly season w/salt & pepper. Prepare stuffing. Fill pocket of veal breast w/stuffing. Secure openings w/skewers. In large, heavy kettle or Dutch oven, heat olive oil over medium-high heat. Add breast & brown well on both sides. Remove breast & spread celery, chopped onion & 1/3 of carrots over bottom of pan. Return veal to pan over the vegetables. Pour 1 cup of wine over top. Cook, uncovered, until wine starts to boil & steam. Add remaining 1/2 cup of wine. Cover & simmer over very low heat abt 2 hours or until tender. Uncover & add remaining carrot chunks & mushrooms. Cover & cook 20 mins longer until carrots are tender.

Uncover, add green & red peppers. Cover & cook 15 mins longer. Remove breast, slice into ribs & transfer to a warm serving platter w/vegetables. Spoon a small amount of sauce over meat.

STUFFING: In a large bowl, soak farfel in orange juice. In a skillet, heat oil. Saute onion, celery, garlic & red pepper until soft. Add these vegetables to farfel. Stir in egg & salt & pepper to taste. Mix well.

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