Veal with Tomatoes and White Wine
30ml/2 tbsp plain four
4 pieces of lean veal shank
2 small onions
10ml/2 tbsp olive oil
1 large celery stick, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
400g/14 oz can chopped tomatoes
300ml/½ pint/1¼ cups dry white wine
300ml/½ pint/1¼ cups chicken or veal stock
1 strip of thinly pared lemon rind
2 bay leaves, plus extra for garnishing
salt and freshly ground black pepper
For the Gremolata
30ml/2 tbsp finely chopped fresh flat leaf parsley
finely grated rind of 1 lemon
1 garlic clove, finely chopped
Preheat the oven to 160C/325F/Gas 3. Season the flour with salt and pepper and spread it out in a shallow bowl. Add the pieces of veal and turn them in the flour until they are evenly coated. Shake off any excess flour.
Slice one of the onions into rings. Heat the olive oil in a large flameproof casserole, then add the veal pieces, with the onion rings, and brown the veal on both sides over a medium heat Remove the veal with tongs, place on a plate and set aside to drain on absorbent paper.
Chop the remaining onion and add to the pan with the celery, carrot and garlic, Stir the bottom of the pan to mix the juices and sediment. Cook gently, stirring frequently, or about 5 mins, until the vegetables soften slightly.
Add the tomatoes, wine, stock, lemon rind and bay leaves, then season to taste with salt and pepper. Bring the mixture to the boil, stirring.
Return the veal pieces to the pan and stir to coat thoroughly with the sauce. Cover and cook in the oven for 2 hours or until the veal feels tender when pierced with a fork.
Meanwhile, make the gremolata. Mix together the parsley, lemon rind and garlic in a smallbowl. Remove the casserole from the oven and discard the lemon rind and bay leaves. Adjust the seasoning. Serve hot, sprinkled with the gremolata and garnished with bay leaves.