Veal in Tomato Sauce




Wash the veal and rub with a little vinegar.

Add olive oil to the base of a large cast iron casserole dish and fry the veal in this until nicely browned.

Remove the meat with a slotted spoon and set aside.

Now add the garlic, onion and tomatoes to the pan and fry gently for about 5 minutes before adding the bayleaf, thyme and oregano.

Add the white wine and increase the heat so the mixture comes to a boil.

Reduce the volume by about half then add the veal and season.

Reduce to a simmer, cover securely and cook gently for about 90 minutes, or until the veal is tender.

Serve hot, ladled into warmed bowls.