Instructions: Mix the bacon garlic lemon rind salt pepper and rosemary.

Rub into the meat.

Cover the joint and put in the refrigerator for about 3 hours to absorb the flavours.

Dust the meat with half the flour.

Heat the oil in a braising pan and fry the onions until they are golden yellow.

Add the meat and fry on all sides until brown about 10 minutes.

Add the wine and water stirring up any residue sticking to the pan.

Cover and braise for 35 minutes over a low heat.

Remove the meat from the pan place on a hot dish cover and keep warm.

To make the sauce stir up the pan juices and sieve them into a saucepan.

Bring to the boil.

Mix the remaining flour with a little cold water and the tomato puree and add to the sauce.

Bring to the boil then simmer for 5 minutes over a low heat.

Season with salt and pepper.

Stir in the cream.

Garnish the meat with tomato quarters and parsley and serve the sauce separately.

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