Season the veal with salt and pepper. Melt the butter or margarine and fry
(saute) the veal until just browned, then add the onion, celery, carrot
and leek and fry until just browned. Stir in the wine, bring to the boil,
then stir in the tomatoes, stock, tomato puree and oregano. Bring back to
the boil, cover and simmer for 1.5 hours. Transfer to a warm serving dish.
Mix together the parsley, garlic and lemon rind and sprinkle over the