Osso Jacco from Vegan(ish) by Jack Monroe

Ingredients

• 2 × 400 g tins of jackfruit in brine – I like Summer Pride
• Salt
• black pepper
• 2 tsp plain flour
• 1 large carrot, peeled
• 2 tbsp cooking oil
• 4 fat cloves of garlic
• Chopped parsley
• 1 tsp mixed dried herbs
• Grated lemon zest
• 1 × 400 g carton of passata or tin of chopped tomatoes
• 300 ml chicken-style stock – I like Osem
• 150 ml white wine
• 2 large onions, red or white