Ingredients 1 medium onion, finely chopped
3 medium (or two large) carrots, finely chopped
2 sticks of celery, finely chopped
2 tbsp olive oil
1 teasp chopped garlic
2 strips of lemon peel
2 slices of veal shanks
100ml dry white wine
100 ml beef stock
400g tin chopped tomatoes
A couple of sprigs each of thyme and parsley
2 bay leaves
Salt and pepper to taste
Preheat the oven to 180°/Gas 4
Put a heavy bottomed casserole on the heat (Le Creuset or something similar)
Heat the oil and add the onion, carrot and celery and cook for five minutes or so until softened.
Add the garlic and lemon peel and cook for another two or three minutes.
Either heat some oil in a separate pan, or remove everything from this one with a slotted spoon and add more oil while you prepare the veal.
Dip the meat in the seasoned flour and add to the hot oil and brown the slices on both sides.
Remove them when browned.
Deglaze the pan with the white wine. If you have used a second pan, pour the reduced wine, with any bits of meat from the bottom of the pan, into the heavy cooking pot. If you are being lazy like me and using one pot, just add the stock, followed by the tomatoes, herbs and lemon zest.
Return the vegetables to the pan and top them with the meat. The liquid should reach a height equal to about 2/3 of the meat. If there is not enough, add a little more, even water will do.
Bring everything up to a simmer, then pop in the oven to continue cooking.
Cook for about 2 hours, basting and turning the meat every 20 minutes or so.