Veal Stew with Green Olives (Recipe)

This dish is redolent with lemon and sparked with capers and green olives.  Serve over hot cooked pasta or rice.

Ingredients

2 pounds boneless veal stew meat, trimmed of fat and cut into 1 1/2 inch cubes

1/3 cup all-purpose flour

1 onion chopped

1 1/2 cups chopped carrots (3 to 4 medium)

2 tomatoes, chopped

2 garlic cloves, minced

3/4 cup rinsed and chopped pimiento green olives

Grated zest and and juice of 1 lemon

1/2 teaspoon dried rosemary, crumbled

1 cup dry white wine

3/4 cup chicken broth

2 tablespoons drain papers

Steps

1.  In a 3 1/2 quart electric slow cooker, toss the veal cubes with the flour until evenly coated.  Add the onion, carrots, tomatoes, garlic, olives, lemon zest, rosemary, wine, and broth.  Mix well.

2.  Cover and cook on the low heat setting 6 to 6 1/2 hours, or until the veal is tender.  Just before serving, stir in the capers and lemon juice.