Pre-heat the oven to 180C(360F) fan-forced.

Heat a a little oil in a large casserole pot that can go in the oven. Seal the veal in three batches then remove it to a bowl and keep warm.

Heat a little more oil then add the onion and garlic to the pot. Cook, stirring, until the onion is soft and transparent.

Add the tomato paste and continue to cook stirring constantly.

Add the red wine and vinegar then bring the pot to the boil and add the meat.

Add the stock but only enough to cover the veal.

Stir in the bay leaf, cloves, cinnamon, sugar and onions.

Place the lid on top and transfer the pot to the oven to cook for 1 to 1 ¼ hours or until the meat is tender.

Remove the cinnamon stick, bay leaves and cloves from the pot, stir through the oregano and season with salt and pepper to taste.