Preparation / Directions:
Pre-heat oven to 350F/180C. Season veal with salt and pepper. Dip veal in flour, shaking off the excess.
Saute veal on all sides in hot oil in a large skillet on medium heat until brown to seal in the meat's juices. Put veal in a casserole dish just big enough to contain the meat.
Saute onion in oil and butter in another skillet on medium heat until onion is transparent. Add carrot, celery and garlic to onion and saute on medium heat for 5 minutes. Add wine, tomatoes and their liquid and brown sugar to onion, carrots, celery, and garlic and stir until well blended. Season with salt and pepper. Cover veal with sauce and put casserole dish, covered, in oven and bake at 350F/180C for 1 1/2 hours. Bake uncovered for the last 1/2 hour. Put veal on a warm serving platter or on warm plates. Sprinkle with gremolata and serve.
To make Gremolata: Mix lemon peel, garlic and parsley together in a bow
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