Ingredients:

1 Veal Shoulder Roast 2000g (3-4 lbs)
1 cup chopped celery 250ml
¼ cup vegetable oil 60ml
1 onion, chopped
½ cup chopped pared carrot 125ml
1 cup water or chicken broth 250ml
1 teaspoon marjoram 5ml
½ teaspoon garlic powder 2ml
to taste: salt and pepper

Instructions

Brown Veal slowly in Dutch oven or large pan.Remove from pan.Stir celery, onion and carrot into drippings in pan; sauté until soft.Stir in chicken broth, marjoram, garlic powder, salt and pepper; heat to boiling.Return meat cover.Bake in slow over, (325ºF) (162°C) 3 hours or until veal is tender.Place meat on platter keep hot while fixing gravy.Let liquid in pan stand about a minute.When fat rises to top, skim off.Strain liquid into bowl pressing vegetables through sieve.Return to pan.Cook until reduced to about half.