Step: 1/8

Trim the meat and rub with salt.

Step: 2/8

Wash the leek and cut into rings. Peel and chop the carrots and celery. Peel and chop the garlic.

Step: 3/8

Heat the oil in a large frying pan and sauté the meat until browned all over.

Step: 4/8

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.

Step: 5/8

Pour in the wine and stock, add the meat and cook, covered, for 21/2 hours, turning occasionally.

Step: 6/8

Remove the meat from the sauce and pour the sauce through a sieve.

Step: 7/8

Wrap the meat in foil and let it rest.

Step: 8/8

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.