• 1 tablespoon plain flour
  • 4 thick slices shin of veal
  • 4 tablespoons olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, crushed
  • 75 g (3 oz) prosciutto, torn into small pieces
  • pared rind of 1 lemon
  • 300 ml (½ pint) white wine
  • several thyme sprigs
  • 4 tomatoes, skinned and cut into wedges
  • 2 tablespoons capers, rinsed and drained
  • salt and pepper

Season the flour with salt and pepper and use to coat the meat. Heat the oil in a flameproof casserole and fry the pieces of meat on all sides until browned. Drain.

Add the onions to the pan and fry gently for 5 minutes. Add the garlic, prosciutto and strips of lemon rind and cook for 1 minute. Add the wine and thyme sprigs and bring to the boil.

Return the veal to the casserole and tuck the tomatoes around. Scatter with the capers and cover with a lid. Place in a preheated oven, 160°C (325°F), Gas Mark 3, for about 2 hours until the meat is very tender. Check the seasoning and serve.

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