Veal and Spinach Braise
3 h. 25 min.
Heat the oven to 140°C (120° fan) 280°F gas 1.
Toss the veal shanks in the flour, salt and pepper until coated.
Heat the oil in a frying pan and brown the veal shanks on all sides. Set aside.
Add the onions and garlic to the pan and cook until soft but not browned. Stir in the tomatoe purée and bay leaf.
Put the contents of the pan and the veal shanks into a large casserole dish.
Add the wine to the pan and bring to a boil. Stir in the stock and pour into the casserole dish. Cover and cook for about 3 hours, until the veal is tender.
Heat the butter in a pan and quickly cook the spinach until just wilted. Season to taste with salt, pepper and nutmeg and drain well. Stir in the chickpeas. Stir into the casserole dish for the last 10 minutes of cooking time.