|Shin of veal||2 1⁄4 Pound (1 kilogram)|
|Butter/Margarine||2 Ounce (50 gram)|
|Onion||1 Large, skinned and sliced|
|Carrot||1 Large, pared and thinly sliced|
|Garlic clove||1 Large, skinned and crushed|
|Tomatoes||8 Ounce, skinned and chopped (225 gram)|
|Tomato paste||15 Milliliter (1 level tablespoon)|
|Dry white wine||1⁄4 Pint (150 milliliter)|
|White stock||3⁄4 Pint (400 milliliter)|
|Cornflour||30 Milliliter (2 level tablespoon)|
Have the veal cut into 3-cm (1 1/4-in) pieces.
Season the meat with salt and pepper and fry in the fat in the uncovered pressure cooker until it is well browned.
Remove the meat and fry the onion and carrot until brown.
Drain off the excess fat and return the veal to the cooker with the garlic, bouquet garni, tomatoes, tomato paste, wine, stock and a little extra seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 20 minutes.
Reduce pressure quickly.
Put the meat and vegetables in a hot dish.
Return the cooker to the heat.
Blend the cornflour to a smooth cream with a little cold water, and stir in 30 ml (2 tbsp) of the hot liquid.
Add the mixture to the cooker and bring the gravy to the boil uncovered, stirring until it thickens.
Adjust the seasoning and pour the gravy over the veal.
Sprinkle with the herb before serving.