|Vegetable oil||2 Tablespoon|
|Pie veal||1 1⁄2 Pound, trimmed (750 Gram)|
|Seasoned flour||1 Tablespoon (For Dusting)|
|Dry white wine||1⁄4 Pint (150 Milliliter)|
|Spanish onion||1 , finely chopped|
|Tomatoes||1 1⁄2 Pound, peeled and roughly chopped (750 Gram)|
|Chopped lemon thyme||1 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Lemon||1 , rind grated|
|Garlic||2 Clove (10 gm), crushed|
|Chopped parsley||2 Tablespoon|
Heat the oil in a large flameproof casserole.
Cook the veal, lightly dusted with seasoned flour, until golden.
Add the wine, onion, tomatoes, herbs, stock and seasoning.
Bring to a simmering point, cover and cook gently for 1 1/2-2 hours.
Take off the lid after the first hour if the sauce needs reducing.
Mix the lemon rind with the garlic and parsley.
Sprinkle over the casserole just before serving.