Instructions
Place veal on a sheet of waxed paper, seasoning with salt and pepper. Sprinkle with flour, tossing to coat. In a large skillet over medium-high
heat, add oil and veal to cook until browned, about 6 minutes, turning occasionally. When you are ready to assemble the crockpot, transfer the veal to a 6 quart slow cooker. Add broth, wine, tomatoes,
onion, celery, carrots, thyme, bay leaves, and all but 1/2 teaspoon of the garlic. Mix well. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours, until veal and veggies are tender. In a small bowl
, combine remaining garlic, parsley, and lemon zest. Cover and refrigerate until cooking time is up. Discard bay leaves from the stew. Serve sprinkled with garlic mixture.
Nutritional information
per serving (1 cup): 208 Cal, 7 g Fat, 2 g Sat Fat, 1 g Trans Fat, 100 mg Chol, 410 mg Sod, 12 g Carb, 2 g Fib, 23 g Prot, 61 mg Calc. Light points: 4
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