by Faye Levy

A generous amount of vegetables complements the veal in this colorful Passover entree. I use rosemary sprigs to flavor the wine sauce, and chopped fresh rosemary as part of the gremolata garish, a classic Italian blend of parsley, lemon zest and garlic. Sprinkled on the stew at the last moment, it does wonders to brights its flavor. If you like, substitute 1 1/2 cups shelled fresh or frozen peas for the green beans, or use a mixture of both. if your family doesn’t eat beans or peas during Passover, substitute 2-inch pieces of asparagus or strips of zucchini. Steamed new potatoes or rice pilaf are good accompaniments.

Ingredients:

2 pounds boneless veal shoulder, but into 1- to 1 1/4-inc pieces, patted dry

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

1 onion, chopped

1 carrot, chopped

2 parsley sprigs

3 fresh thyme sprigs, or 3/4 teaspoon dried thyme, crumbled

1 bay leaf

1/2 cup dry white wine

One 14-ounce can tomatoes, drained and chopped

1 1/2 cups chicken broth

3 large garlic cloves, minced

1 1/2 pounds green beans, broken in 2 or 3 pieces

1 tablespoon tomato paste (optional)

for the Rosemary Gremolata:

1 teaspoon finely grated or finely chopped lemon zest

1 medium garlic clove, very finely minced (1/2 teaspoon)

2 teaspoons finely minced fresh rosemary

1/4 cup minced flat-leaf parsley

Directions:

1. Preheat oven to 350 degrees F. Trim any fat from meat. In a heavy stew pan, heat oil over medium heat. Add half of veal, sprinkle lightly with salt and pepper to taste, and brown very lightly on all sides. Transfer veal pieces as they brown to a plate. repeat with remaining veal.

2. Add onion and carrot to pan and scrape in juices from browning veal. Cook over low heat, stirring, until vegetables soften, about 7 minutes. Tie parsley, rosemary and thyme sprigs, and bay leaf in a piece of cheesecloth to make an herb bag and add to pan. Add wine and bring to a boil over high heat, stirring. Boil, stirring, until wine evaporates and pan is nearly dry.

3. Return veal to pan with any juices on plate. Add tomatoes, broth, and garlic and bring to a boil, stirring. Push down herb bag to immerse it in liquid. Cover and braise veal in oven for 1 1/4 hours or until veal is tender when pierced with point of a knife.

4. Boil green bans in apan of boiling salted water for 6 minutes or until crisp-tender. Drain, rinse with cold water, and drain well.

5. Transfer veal to a plate with a slotted spoon. Discard herb bag. Stir tomato paste (if using) into sauce. Boil, stirring often, until sauce is thick enough to lightly coat a spoon. Return veal to pan of sauce and add green beans. Bring to a simmer. Taste and adjust seasoning.

6. To make gremolata, combine lemon zest, garlic rosemary and parsley in a small bowl. Mix thoroughly with a fork. At serving time, sprinkle gremolata evenly over hot veal. Cover and cook over low heat for 1 minute. Serve hot.

Makes 4 to 6 servings