Greek-style veal with olives | Women's Weekly Food

Ingredients

• 2 tablespoon plain (all-purpose) flour
• 800 gram boneless veal shin, chopped coarsely
• 2 tablespoon olive oil
• 1 brown onion (200g), chopped finely
• 4 clove garlic, crushed
• 1 cup (250ml) chicken stock
• 1 teaspoon finely grated lemon rind
• 800 gram canned artichoke hearts, drained, halved
• 1/2 cup (75g) seeded kalamata olives
• 2 tablespoon lemon juice
• 2 tablespoon finely chopped fresh oregano