• Approximately 900g (2lb) shin of veal, cut in pieces
  • 3 carrots
  • 2 sticks of celery
  • 1 large onion
  • 2 cloves of garlic
  • 1 tablespoon of flour
  • 5fl oz (¼ pint) dry white wine
  • 275ml (½ pint) stock
  • 1 x 400g tinned tomatoes
  • 1 sprig of fresh rosemary
  • Grated rind of ½ lemon
  • Salt and freshly ground black pepper
  • Butter, and a little sugar

Coat the pieces of veal in a little seasoned flour.

Heat the butter in a pan and brown the pieces of veal, try not to crowd the pan and place in a casserole.

Add the chopped vegetables and chopped garlic into the same pan and cook until softened.

Transfer to the casserole and add the remaining ingredients.

Season well, add a pinch of sugar and bring to the boil.

Simmer gently for about 2 hours until the meat is tender.

By the end of the cooking time the sauce should be fairly thick.

If it is on the watery side, take a couple of tablespoons of the vegetables, puree and return to the pan.

Like any stew that has vegetables, if you leave it overnight the sauce naturally thickens a little more because of the starch released from the vegetables.

Delicious served with mashed potato.