- 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.