Veal Alla Toscana

1 1/2 tsp olive oil
3 medium garlic clove(s), chopped
1 pound lean veal shoulder, cut into 1-inch pieces
2 medium carrot(s), cut into 1-inch chunks
1 medium celery, stalk, chopped
1 small zucchini, sliced
1 cup canned crushed tomatoes
1/3 cup wine, white
1 tsp Italian seasoning
1 cup canned chicken broth
1/2 cup canned frozen whole onions, pearl, thawed
1 tsp table salt, or to taste
1/4 tsp black pepper, or to taste

Heat oil and garlic in a large stockpot or Dutch oven; add veal and brown on all sides, about 5 minutes. Remove from stockpot; set aside.

Cook carrots and celery in same pot, stirring occasionally, on medium-high heat for 5 minutes. Add zucchini and cook until tender, about 5 minutes. Add veal, tomatoes, wine, Italian seasoning and broth; bring to a boil, reduce heat and simmer 1 hour.

Add pearl onions; simmer until veal is tender, about 15 minutes more. Season to taste with salt and pepper.

Servings: 4
Yields about 1 cup per serving.
4 points per serving