Directions:
- Preheat oven to 350 degrees F.
- Combine flour, salt and pepper in a baggie and add veal, shaking bag to coat veal.Remove veal from baggie and shake off excess flour.
- In a large skillet, melt butter with oil over medium high heat. Add veal in batches and brown on all sides. Transfer veal to large oven proof dish (I used a 3-quart casserole).
- Using string or twine(or unwaxed dental floss works great) tie celery pieces around herb and bay leaf to make a bouquet garni. Add to veal.
- Add tomatoes, onion and garlic to skillet, and cook over medium low heat for 10 minutes or until onion is tender. Pour over veal.
- Dissolve saffron in 1/4 cup of beef broth and then stir into skillet. Add remaining broth and wine to skillet and simmer 5 minutes. Pour over veal.
- Bake covered for 1 1/2 hours.
- Uncover and bake for 1 hour.
- Discard bouquet garni.
- Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 293.99 Kcal (1231 kJ) | ||
| Calories from fat | 122.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 21% | |
|---|---|---|---|
| Cholesterol | 135.64mg | 45% | |
| Sodium | 699.65mg | 29% | |
| Potassium | 596.98mg | 13% | |
| Total Carbs | 5.48g | 2% | |
| Sugars | 0.75g | 3% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 31.7g | 63% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 1.7mg | 10% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 119.74 Kcal (501 kJ) | ||
| Calories from fat | 50.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 21% | |
|---|---|---|---|
| Cholesterol | 55.24mg | 45% | |
| Sodium | 284.96mg | 29% | |
| Potassium | 243.14mg | 13% | |
| Total Carbs | 2.23g | 2% | |
| Sugars | 0.3g | 3% | |
| Dietary Fiber | 0.28g | 3% | |
| Protein | 12.91g | 63% | |
| Vitamin C | 0.6mg | 3% | |
| Iron | 0.7mg | 10% | |
| Calcium | 21.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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