Veal with red wine

2 slices of veal
4 tablespoons of olive oil
1 dry onion
1 stalk of celery
1 carrot
1 piece of leek
2 tomatoes
1 cup of red dry wine
2 cups of meat broth
fresh thyme
1 bay leaf
freshly ground pepper
1 clove of garlic
1kg small potatoes



Put salt and pepper at the meat and add flour.
Heat the olive oil and brown the meat well.
Chop onion, celery, carrot, leeks and add them. Let them wither. Add the wine.

Let half of the wine to evaporate, add tomatoes, thyme, bay leaf and broth. Let it boil.
Cover the baking pan (with paper and aluminum foil) and bake at 180oC for 2 hours, until the meat is tender.