Our first recipe is classic Italian, and is classically delicious-it has everything going for it. The veal cooks rather quickly so you’re ready to eat in about 1 1/2 hours and, if you have a good butcher who will cut up your meat, even a few seconds sooner.
1 teaspoon olive oil
1 pound boneless veal shoulder, fat removed and cut into 1 1/2 inch pieces
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, seeded and chopped
6 ounces baby portabella mushrooms, quartered
2 sprigs thyme
2 tablespoons chopped fresh basil
1 19-ounce can cannelloni bean, washed and well drained
1 14 1/2 -ounce salt free diced tomatoes with juice
1/8 teaspoon crushed red pepper flakes
1 tablespoon balsamic vinegar
Heat the oil in a Dutch oven. Dry the meat and then brown over medium heat. Add the onion, garlic, red pepper and mushrooms. Cook stirring for 5 minutes. Add
the herbs. Beams tomatoes and red pepper flakes.
Bring to a simmer, cover and braise for 11/4 hours until the veal is fork tender.
Stir in the vinegar. All to sit for about 1/2 hour if you want a thicker sauce. Reheat and serve.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.