Braised Veal in Red Wine with Tomatoes and Olives

Take the veal, coat it in flour, and sauté it. Put the veal in a pot, add diced garlic and onion, pour in red wine and broth, and bring the liquid to a boil. Peel and seed the tomatoes, add pitted olives, and mix them into the pot with the veal. Cover and simmer for about an hour.

When the veal is done, sprinkle it with lemon zest and finely chopped parsley. Serve and enjoy!