- Place onion, carrots, bay leaves, thyme sprigs, garlic, celery and wine into a large glass or ceramic bowl. Season veal with salt and pepper and add to marinade. Cover, chill for 1 hr, overnight if time permits.
- Heat 1 tablespoon oil in a large, heavy casserole pan over medium-high heat. Remove veal from marinade and pat dry with paper towel. Brown in pan on all sides then transfer to a plate.
- Strain the marinade through a sieve into a bowl. Add vegies to the pan and brown for 5 min. Return veal and add marinade, tomatoes and stock. Bring to the boil, then reduce heat to low, cover, simmer for 1 hr 30 min.
- Remove lid and cook for a further 30 min or until sauce has reduced and thickened and veal is tender. Serve with mashed potato and steamed beans. Garnish with chopped parsley and lemon zest.
Source: that's life! TEST KITCHEN
Photo: RICHARD WHITBREAD