Instructions: Preheat oven to 350F.
Trim fat from veal. Sprinkle salt and pepper over veal; dredge in flour.

Heat 1 tablespoon oil in a large ovenproof Dutch oven over medium high heat. Add veal; cook 2 1/2 minutes on each side or until browned. Remove from pan; set aside. Add 1 teaspoon oil, carrot, celery, onion, and garlic to pan; cook over medium heat for 5 minutes or until tender. Add wine, scraping pan to loosen browned bits. Return veal to pan; add 1 cup broth, tomatoes, water, and dried basil. Cover and bake at 350? for 30 minutes.

Add rice, barley, and remaining broth; cover and cook 1 1/2 hours until veal is tender and rice is done.

Remove veal from pan. Remove meat from bone; discard bone. Shred with 2 forks; return shredded veal to pan. Garnish with carrot curls and basil sprigs, if desired.

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