Preheat oven to 180°C/160°C fan-forced. Lightly dust veal in flour, shaking off excess. Heat 2 tbs oil in a large frying pan over medium-high heat.

Cook veal, in 2 batches, until evenly browned. Transfer to a large greased baking pan

Add remaining oil to frying pan. Add carrots and celery. Cook, stirring often, for 4-5 minutes until softened. Add wine. Cook until evaporated.

Stir in tomatoes, stock and lemon rind. Season to taste. Bring to a simmer

Transfer tomato mixture to the baking pan. Toss veal to coat in tomato mixture. Cover pan tightly with foil. Bake, turning veal once, for 1 1/2 hours.

Uncover and bake for 30 minutes or until veal is very tender and sauce has thickened. Sprinkle with extra chopped parsley and grated lemon rind if liked.

Serve with couscous, potato mash and/or crusty bread