Preheat oven to 325 F (160 C).

In bowl or re-sealable bag, toss flour and half the salt and pepper with veal until completely coated.

In large Dutch oven, heat oil over medium-high heat. Brown veal on all sides, about 5 minutes. Using tongs, transfer veal to plate. Stir in onion, celery and leeks, cooking until vegetables are tender and starting to brown, about 8 minutes. Stir in garlic, remaining salt and pepper, bay leaves, thyme and rosemary. Deglaze pan with wine, scraping up any brown bits from the bottom of the pan. Stir in broth and return veal to pan. Bring to simmer.

Cover and transfer to oven for one hour. Add carrots, parsnips and turnip, stirring to combine. Cover and return to oven until vegetables are tender and veal is fork tender, about 1 hour.

Serve with a green salad and crusty whole grain bread to soak up the yummy sauce.

Makes 4 to 6 servings.

Source: www.ontariovealappeal.ca

Nutritional Information: Per serving: about 260 cal, 18 g pro, 7 g total fat (1.5 g sat fat) 23 g carb, 5 g fibre, 65 mg chol, 700 mg sodium, 1 mcg B₁₂, 2 mg iron, 3 mg zinc. %RDI: iron 10%, calcium 8%, vit A 100%, vit C 45%, B₁₂ 18%, zinc 20%

† The Heart and Stroke Foundation's registered dietitians have reviewed this product to ensure it meets the specific nutrient criteria developed by the Health CheckTM program based on the recommendations in Canada's Food Guide. A fee is paid by each participating company to help cover the cost of this voluntary, not-for-profit program. See healthcheck.org.