Preparation
Step: 1/12

Wash and peel the carrots.

Step: 2/12

Wash the celery.

Step: 3/12

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

Step: 4/12

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

Step: 5/12

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

Step: 6/12

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

Step: 7/12

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).

Step: 8/12

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

Step: 9/12

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

Step: 10/12

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.

Step: 11/12

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.

Step: 12/12

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.