Veal Stew with Vodka and Lemon - serves 6

2 tbsp butter or margarine 1 tsp celery seeds
1 tsp dried thyme
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp all-purpose flour
1/4 cup vodka
1/4 cup condensed beef broth, undiluted
1 1/2 cups tomato juice
1 tbsp Worcestershire sauce
2 lbs stewing veal, cut into 1-inch cubes
1 piece lemon, rind of, about 2 or 3 inches long

Melt butter in a skillet over medium heat; add onions and cook until softened.
Add celery seed, thyme, salt and pepper and cook, stirring, for 1 minute.
Sprinkle flour over mixture and cook, stirring, for 1 minute.
Add vodka and cook for 2 minutes, then add beef broth, juice and worcestershire and bring to a boil. Cook, stirring, until mixture thickens.
Place veal cubes and lemon peel in slow cooker, then pour sauce over meat. Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until veal is tender.
Serve with mashed potatoes or rice.