Heat the olive oil over medium heat in a large, deep skillet or Dutch oven. Dredge the pieces of veal stew in flour, shaking off any excess. Brown the pieces of veal on at least two sides, working in batches if necessary. Once all the pieces have been browned, remove to a plate and set aside. Pour off all but one TB of oil.
Add chopped onion to the skillet or Dutch oven and saute over medium-low heat until translucent. Season with dried sage, salt and pepper. Add the white wine and turn heat to high. Scrape up any browned bits on the bottom of the pot with a wooden spoon. (This is known as deglazing the pan.) Add the canned whole tomatoes with their juice, crushing the tomatoes with the back of the your spoon. Add the veal stew meat and any juices that have accumulated on the plate. Bring the stew to a boil, then reduce heat. Simmer until the veal stew is cooked through, approximately 25 to 30 minutes. Right before serving, add the zest of one large orange.
Serve over buttered egg noodles.
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