1 tbsp oil
1 kg veal, cut into 8 pieces
1 tbsp flour
1 tbsp salt and pepper
2x garlic cloves, slivered
1/2 onion, chopped
1 cup beef stock
4 tbsp tomato paste
1 tbsp lemon grind, grated
1 tbsp parsley, chopped
1 tbsp anchovy essence
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Coat veal with flour, salt and pepper. Heat oil in large inner pot, brown meat in small groups and rest.
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Add onion and garlic, stir till aromatic and onion translucent.
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Return veal to pot and stir.
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Add stock and tomato paste. Bring to boil and simmer for 25 minutes with lid on.
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Cook for 2 hours.
HINT … Stir through anchovy essence and garnish with lemon rind and parsley when serving.
