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| 1 | 2-1/2 lb. boned veal roast; tied |
| 2 Esslöffel | butter |
| 3/4 Tasse | Finely cubed carrots |
| 3/4 Tasse | onion finely diced |
| 1 | Clove (large) garlic; minced |
| 2 | Sprigs fresh rosemary -or |
| 2 Teelöffel | rosemary dried |
| 1/2 Tasse | white wine dry |
| 1 Tasse | tomatoes diced |
| 1/4 Tasse | parsley chopped |
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Sprinkle veal with salt and pepper to taste. Heat butter in heavy casserole dish and brown roast on all sides over moderate heat, about 15 minutes, turning often. Add carrots, onion, garlic, and rosemary. Stir. Add wine, tomatoes, and parsley. Cover and cook over low heat 1-1/4 hours, turning occasionally. Uncover and cook about 15 minutes longer.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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