This take on the Italian stew uses veal cubes instead of shanks to cut the cook time in half. Recipe by Lisa of Jersey Girl Cooks: Preheat oven to 350 F. In a medium bowl, season 2 lb veal stew meat with 1 tsp salt and 1/2 tsp pepper. Sprinkle over 1/4 c flour and toss to coat. Warm 2 tbsp olive oil in a Dutch oven over medium-high heat, then add veal pieces and sear, turning occasionally, until golden brown, about 5 minutes. Remove with a slotted spoon to a plate. Lower heat to medium and pour 1 c rose wine and 2 c beef broth into pot, scraping up bits on bottom. Fold in 3 chopped carrots, 1 minced shallot, 2 cloves minced garlic, a 14 oz can of diced tomatoes, 2 bay leaves, 1 tsp Italian seasoning, and 2 tbsp chopped parsley. Return veal the pot, bring to a simmer, cover, and place in oven. Cook until veal is very tender, about 90 minutes. Meanwhile, in a small bowl, mix 2 tbsp chopped parsley, 1 clove minced garlic, and zest of 1 lemon. Divide finished stew between bowls and top with the herb mixture.
