1. Wipe the meat thoroughly and tie it with a string to keep its shape during cooking

2. Season lightly with salt

3. Melt half of the butter in a flameproof casserole over moderate heat and brown the meat on all sides to seal the juices

4. Skin and roughly chop the tomatoes

5. Melt the remaining butter in a pan and fry the tomatoes and onions over moderate heat for about 4minutes

6. Grind the pepper into the tomato mixture

7. Add the tarragon and pour it over the meat in the casserole

8. Cover the casserole with a lid or foil and bake in the center of the preheated oven for about 2hours

9. Remove the string and serve the veal hot, cut into thick slices with the tomato sauce spooned over

10. Serve with plain boiled spaghetti

List of ingredients required:

(serves 6 people)

2 oz (50g) unsalted butter
2 and 1/2 lb shoulder of veal
Salt
1 and 1/2 lb tomatoes
2 onions
6 to 8 black peppercorns
Sprig of tarragon (fresh or dried)