Clay Pot Tuscan Veal Stew - cooking recipe

Ingredients

2 lbs stewing veal or 6 pieces veal shanks (or shin bones)
3 tablespoons all-purpose flour
1 -2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons oil
1 onion, halved and sliced
2 cloves garlic, crushed
2 bay leaves
1 cup dry white wine
1 cup chicken stock
1 lb tomatoes, peeled and chopped
4 tablespoons chopped parsley
1 grated lemon, rind of

Preparation

Soak bottom and top of a 3 qt clay pot for 10 minutes, drain.
Toss veal with flour, salt and pepper.
Heat oil in a non-stick skillet and brown meat.
Place meat in clay pot.
In the non-stick skillet, add onion, 1/2 the garlic and bay leaves and cook for 5 minutes.
Stir in wine, chicken stock and tomatoes.
Mix and cook til just warm.
Pour into clay pot.
Cover pot, place in cold oven.
Bake at 400 degrees for 2 1/2 hours.
Mix together remaining garlic, parsley and lemon rind.
Sprinkle mixture over the finished stew and serve.