Preparation
Trim the meat and rub with salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_1_M.jpg)
Wash the leek and cut into rings. Peel and chop the carrots and celery. Peel and chop the garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_2_M.jpg)
Heat the oil in a large frying pan and sauté the meat until browned all over.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_3_M.jpg)
Remove the meat from the pan and season with pepper. Add the vegetables to the pan and sauté for 5 minutes. Season with salt, pepper and lemon zest. Add the tomato paste and saute for 1-2 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_4_M.jpg)
Pour in the wine and stock, add the meat and cook, covered, for 21/2 hours, turning occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_5_M.jpg)
Remove the meat from the sauce and pour the sauce through a sieve.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_6_M.jpg)
Wrap the meat in foil and let it rest.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_7_M.jpg)
Season the sauce. Mix the cornflour with the cream and stir into the sauce to thicken. Slice the meat and serve with the sauce. Serve with dumplings if desired.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000814/000814_step_8_M.jpg)