• 2 tablespoons olive oil
  • 1 kg (2 lb) veal, chopped into cubes
  • 2 onions, sliced
  • 4 garlic cloves, sliced
  • 2 baby fennel bulbs, roughly chopped
  • 300 ml (½ pint) white wine
  • 300 ml (½ pint) chicken stock (see page 16)
  • rind of ½ lemon, cut into julienne strips (matchsticks)
  • 4 bay leaves
  • 1 tablespoon chopped thyme
  • salt and pepper

Heat the oil in a frying pan over a high heat, then fry off the meat in batches, draining to a plate with a slotted spoon.

Add the onions and garlic to the pan and cook over a medium heat until golden. Add the fennel and fry for a further 3–4 minutes or until softened.

Return the veal to the pan and add the wine, stock, lemon rind, bay leaves and thyme. Bring to the boil.

Reduce the heat and simmer, covered, for a further 20–25 minutes. Season to taste and serve.

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