Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
In Italy a few years back, I noticed an abundance of menu items featuring delicious, locally raised veal. Local, humanely raised and processed veal can be a a delicious addition to the table, and makes a nice variation from the usual chicken, beef, or pork offerings.
The rich, delicious sauce of tomato and white wine creates a moist, tender, gluten-free veal stew that is sure to liven up your table this fall and winter. Just don't invite any vegans that night.
6 tablespoons olive oil
2 large onions, chopped
4 cloves garlic, minced
3 pounds veal, trimmed and cubed
1½ cups tomato sauce
3/4 cup white wine
salt and pepper to taste
In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender. Add meat to the pot, and brown evenly.
Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1½ hours, or until tender.
Serve over rice, potatoes, or gluten-free pasta.
Makes 6 servings.