olive oil 100ml
plain flour a handful, for dusting
veal shin 1, cut into pieces 5cm thick
onion 1, roughly chopped
carrot 1, roughly chopped
leek 1, roughly chopped
celery stick 1, roughly chopped
garlic 1 head, cut horizontally through the middle
fresh thyme 4 sprigs
bay leaves 2
white peppercorns 5, crushed
white wine 200ml
chicken stock 250ml
tomatoes 2, cut into quarters
freshly ground black pepper
Heat the oil in a large pan or casserole over a high heat. Lightly flour the veal and add to the pan in a single layer. Cook for 2-3 minutes on each side until lightly coloured. Remove from the pan and set aside.
Add the onion, carrot, leek, celery and garlic to the pan and cook for 3-4 minutes, or until light golden in colour. Add the thyme, bay leaves, peppercorns and a little salt, and stir well.
Arrange the pieces of veal on top of the vegetables in a single layer. Add the wine and boil until reduced by half. Add the stock and tomatoes and season well. Reduce the heat, cover with a cartouche (a circle of baking parchment) and a lid, and simmer for 2-3 hours, or until the meat is so tender that it falls off the bone easily.