6 to 8 veal chops or shanks.
2 large onions, finely sliced.
1 tbsp crushed garlic.
5 medium tomatoes, peeled and finely diced.
1 tbsp tomato paste.
2 carrots, diced.
1 celery stick, diced.
1 / 4 cup white vinegar.
1 cup stock.
1 cup parsley leaves, finely chopped.
1 / 4 cup white flour.
3 tbsp corn oil and 2 tbsp extra oil.
Salt + pepper + allspice + thyme + Grated nutmeg.
Season the flour with some salt and pepper. Coat the chips with seasoned flour, and shale off the excess.
Heat the oil in a large cooking saucepan, wide enough to fit the chops in a single layer.
Brown veal well on all sides. Remove and set aside.
Add extra oil to pan and cook the onion until slightly golden browned.
Add the garlic, celery and carrots. Stir for 5 minutes until softened.
Add the tomatoes, tomato paste and season with a pinch of all the above.
Reduce heat, cover and simmer.
When liquid is about to be absorbed and sauce thickens, add vinegar and stock.
Bring to the boil and allow to cook until meat is medium done.
Remove from heat and add chopped parsley.
Remove meat to an oven proof dish or casserole, in a single layer, to sit snugly in the dish.
Pour over the sauce and cover the aluminum foil.
Bake in a preheated oven at 220 degrees C.
Remove aluminum foil serve with rice and a Greek salad
