• 1 boneless veal shoulder, about 3 lbs. each, rolled and tied
• 2 Tbs. vegetable oil
• 1 cup carrots, chopped
• 1 cup onions, chopped
• 2 cloves garlic, crushed
• 1 Tbs. paprika

Dry veal with paper towels. Heat oil in a heavy casserole over medium high heat. Brown meat on all sides. Remove meat from casserole. Add carrots, onions, garlic, paprika and salt and pepper to taste to the casserole. Sauté 3-4 minutes, until onion softens. Return meat to casserole. Add water to a depth of 1 inch. Reduce heat to low, cover and simmer very gently 2 to 2-1/2 hours, until meat is very tender. Additional water may need to be added after some time. Transfer veal to a cutting board, remove strings, and let rest 10 minutes. Transfer pan juices and vegetables to a blender or food processor and purée. Thinly slice veal and serve with vegetable purée.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 73, fat 5.2g, 62% calories from fat, cholesterol 12mg, protein 3.2g, carbohydrates 3.9g, fiber 1.1g, sugar 2.1g, sodium 19mg, diet points 2.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.6, Fruit: 0.0, Bread: 0.0, Lean meat: 0.4, Fat: 0.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Pinot Blanc, Burgundy, or Chardonnay.