Preheat a 150 degrees Celsius/Gas 2 oven.

Heat the oil in a flameproof casserole over high heat [choose a casserole not much larger than the veal joint]. Put in the veal joint and brown it, turning frequently to colour it evenly on all sides.

Add the onions, stock and herbs. Season with salt and pepper. Cover tightly and transfer to the oven. Cook for 2 ½ -3 hours.

Remove the veal joint and onions and sit aside on a carving board. Leave the veal to rest for at 15 minutes before carving, discarding the strings.

Skim the cooking juices to remove all fat. Bring to the boil, then strain. Taste for seasoning.