Instructions: Coat pieces of veal with flour.Heat oil in a large casserole dish and on medium heat, brown veal for about 2 minutes on each side.

Add onion, carrot and fennel and cummin seeds. Stir and cook for about 3 minutes.

Add white wine, tomato sauce and water and season with a little salt, pepper and saffron.Bring to a simmer, cover pan and cook on low heat for about 1 1/2 hours or until veal is tender.

Add washed spinach to pan, cover and cook for a few minutes more. Gently mix spinach with veal and serve.

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