Preparation

Wash and peel the carrots.

Wash the celery.

Peel the onions and garlic cloves. Very finely dice the carrots, celery, onions and garlic.

In a large pan, melt the butter and saute the vegetables until softened.

Tie the veal leg slices into shape with kitchen string. Add salt and pepper and dust with a little flour.

Heat the olive oil in a pan and fry the veal slices on both sides until browned. Remove and place on the cooked vegetables.

Add the wine to the meat juices in the pan. Bring to the boil and simmer until reduced to about 100ml. Preheat the oven to 180°C (160°C fan, gas 4).

Plunge the tomatoes into boiling water, then into cold water. Drain and peel off the skins.

Halve the tomatoes, remove the seeds and cut the flesh into slices. Wash the parsley, shake dry and chop finely.

Pour the meat stock into to the roasting juices, and add the parsley, bay leaves and tomato pieces. Bring to the boil and season with salt and pepper.

Pour the sauce over the meat, bring to the boil then cover and cook in the oven for 2-3 hours, basting with a little stock every 30 minutes.

For the gremolata, grate the lemon zest. Wash the parsley, shake dry and finely chop. Peel and finely dice the garlic. Mix everything together well. Place the stewed meat in a bowl, add the vegetables with the sauce and sprinkle with the gremolata.