In a casserole, melt 1 oz (25g) of butter and fry the onion and garlic till pale gold – about 10 minutes.
Then remove them to a plate with a slotted spoon. Now add the rest of the butter and fry the pieces of veal, to brown them slightly on both sides.
Then pour over the wine, let it bubble and reduce a little before adding the onion, garlic, tomatoes, tomato purée and a seasoning of salt and freshly milled pepper. Then cover the casserole and leave it to cook gently on the top of the stove for 1 hour. After that, take off the lid and let it cook for another half an hour or so until the meat is tender and the sauce is reduced.
Before serving, mix the chopped garlic, parsley and lemon rind together, then sprinkle this all over the meat. Serve this with rice (preferably Risotto alla Milanese, see below) – and don't forget to dig out the marrow from the centre of the bone, it's the best bit.