Yield: 12 servings Weight Measure Directions
Vegetable oil   2 tbsp (30 mL)

In Dutch oven, heat oil over medium high heat. Cook onion peppers just until tender starting to brown, about 8 minutes. Season with chili powder, salt pepper.

Nestle veal into pan.

Large Onion   2
Cubanelle Pepper   2
Chili powder   2 tbsp (30 mL)
Coarse salt   1 tsp (5 mL)
Pepper   1 tsp (5 mL)

Ontario Veal roast, shoulder or butt

About 3 lb (1.5 kg)  
Diced tomatoes   28oz/ 796 mL (1 can)

Stir in tomatoes broth. Add bay leaves. Bring to boil, cover bake in a 350F (180C) oven until meat is fork tender can be pulled apart easily with two forks, about 2 ½ to 3 hours. Let cool slightly.
Remove veal from pot with tongs pull with forks. Return veal back to sauce until ready to use. Can be made ahead stored, covered refrigerated for up to 5 days or frozen for up to 3 months.

To serve: Serve hot veal on warm tostada shells with desired garnishes.

Beef Broth   2 cups (500 mL)
Bay leaves   2
Tostada shells   24-36
Garnishes: Shredded cabbage, diced tomatoes, pickled red onion, sour cream, crumbled queso fresca (or feta), ciantro, black beans, corn, salsa

Source: Ontario Veal Appeal ontariovealappeal.ca