Veal & Tomato Ragout with Potatoes, Cinnamon & Cream

Ingredients
1kg veal diced into 2.5cm pieces (ask your butcher)
¼ cup flour
3 tablespoons butter
1 tablespoon olive oil
2 medium onions, finely chopped
2 celery stalks, finely chopped
1¼ cups dry white wine
2 cups tomato puree
1 cup (or more) water
3 tablespoons chopped fresh parsley
2 cinnamon sticks
550g potatoes, peeled, cut into small pieces
½ cup whipping cream

Instructions
Place veal in medium bowl.
Sprinkle flour over; toss to coat. Shake off excess.
Sprinkle veal with salt and pepper.
Melt butter with oil in heavy, large pot over high heat.
Working in batches, add veal and sauté until brown on all sides.
Transfer to bowl.
Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes.
Return veal to pot.
Add wine and bring to boil, scraping up browned bits.
Boil until liquid is reduced by half, about 3 minutes.
Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil.
Reduce heat to low; cover and simmer for about 1 hour 15 minutes, stirring occasionally.
Stir potatoes and cream into stew; season with salt and pepper.
Cover and simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour.
Discard cinnamon sticks and serve.

Compliments of your friendly Independent Butcher shop